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Green Lentil Stew

Having this lentil stew for supper is like being wrapped up in your favourite duvet on cold, rainy day. It’s so good you will have seconds or thirds. This dish can hold it’s weight, there is no need to add meat or fish to it as the lentils are hardy enough and satisfying (I tried it with salmon which was one ingredient too many).


2 cups green lentils, 1 medium onion (diced), 1 red pepper (diced), ½ tsp ginger powder/ ¼’’ slice of fresh ginger, 1 ½ tsp Fehmalee’s Kitchen base seasoning, 1 tsp ground cumin, ½ tsp turmeric, 2 cloves of garlic (grated), 6 cherry tomatoes, 1 good quality tin tomato, 1 medium carrot (thinly diced), 1 ½ tsp Fehmalee’s Kitchen flavour enhancer, 1 cup of water + 1 for topping up throughout cooking to prevent sticking.


Combine all the ingredients in a saucepan under medium heat. Cover and cook for 35 minutes (stirring occasionally and topping up with a bit of water if needed) or until lentils are tender. Once done, serve on a bed of cooked quinoa, rice, or crusty bread.


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