Lentil Stew
Preparation time
Cooking time
Total time
A simple lentil dish that can be enjoyed on its own served with a chunk of bread or an accompaniment to fish, chicken, sausages or lamb. The classic marriage of carrots, onions and celery with the flavour of pepper and bay leaves makes a shortlist of ingredients taste wonderful.
Recipe type: Mains
Cuisine: Greek
Servings: 4
  • 2 red onions
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 2 bay leaves
  • 2 teaspoons crushed garlic
  • 150g dried Puy lentils (or no soak lentils)
  • 2 Tablespoons tomato paste
  • 100ml wine red or white (optional)
  • 500ml tomato passata
  • 100ml water plus a little more if needed while cooking
  • 2 Tablespoons olive oil
  1. In a pot fry the onions, celery, carrots, bay leaves and garlic on slow heat with a lid on for 8-10 minutes.
  2. Stirring often and until the vegetables have softened but not taken colour.
  3. Add the tomato paste and stir until it separates and releases its oil.
  4. Pour in the wine if using and mix well.
  5. Add the water and tomato passata then stir, then simmer for as long as the cooking instructions say on the packet of lentils you have chosen.
  6. Usually 40 mins -1 hour.
  7. I like the lentils a little softer, so I cooked them for a little longer than is stated on the packet.
You can use any pulses in this recipe, pre-soak if stated on the packet, rinse and cook as you would for the lentils.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/lentil-stew/