Lentil stewp recipe

This lentil stewp recipe combines the very best that soups and stews have to offer.

The thought of soup for lunch always used to leave me feeling a little underwhelmed. I either needed it served with a huge chunk of crusty bread or in addition to something else. That’s why, whenever I make soup these days, I like to make it a meal in itself. A lunch that keeps you full for the day without a load of white refined carbs served on the side.

It’s perfectly possibly to create a hearty, warming, healthy soup using simple dried lentils and pulses. The larger supermarkets often sell combined dried split peas and barley. Take a look next time you’re

shopping. They’re so inexpensive, it’s worth keeping a packet or two in the cupboard.

Although the stock and soup-making process takes a couple of hours it actually involves very little effort. And once you’re done, you can freeze your stewp to eat at a later date … if you can resist those delicious warming spices. Serves 4 (generously).

Ingredients:

For the stock

2L water
2 carrots
1 leek
1 onion
2 sticks celery
3 cloves garlic
1tsp turmeric

1tsp ground ginger
1tsp ground coriander (cilantro)
1tsp ground cumin
1tsp cumin seeds
2tbsp garam masala
Salt and pepper to taste

For the stewp

150g mixed lentils
200g broth mix (usually yellow split peas, green split peas, marrowfat peas, red split lentils)
200g tinned chickpeas
400g tinned mixed beans
200ml coconut milk
Parsley or coriander to garnish

Pour 2 litres of cold water into a pan and add all your stock veggies. Gently bring to the boil, then simmer.

While it’s simmering, add all your spices and a little salt and pepper. Leave to simmer very gently for around 1 hour.

Strain the liquid from the veg. You can discard the boiled veg (it’s great for the compost heap).

Add the coconut milk to your liquid stock and stir over a low heat until it’s nicely combined. It shouldn’t be too thick, but it will be a lovely warm yellow colour.

Add the lentils, split peas, beans and chickpeas. Simmer your stewp very gently for around an hour. The lentils should soften but still be a little firm to the bite. Feel free to add more spices and season further with salt and pepper if it’s needed.

I actually prefer to make this dish one day in advance as it always tastes better when left to absorb the flavours overnight.

Serve with rye crackerbread to scoop up those lentils and garnish with fresh parsley or coriander.