Smoky Lentil Stew

Name: Smoky Lentil Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp extra-virgin olive oil; 2 medium leeks, white and tender green parts, chopped; 4 mini capsicums, sliced into rings; 2 garlic cloves, chopped; 2 bay leaves; 4 potatoes, peeled and cubed; 400g can chopped tomatoes; 1½ cups green or brown lentils; ¼ cup sun-dried tomatoes, chopped; 2 tbsp tomato paste; 2 tsp red miso paste; Pinch of ground cloves; 1 tsp dried thyme; 2 tbsp smoked paprika; ⅛ tsp ground cayenne - optional; 4 cups water; 4 tbsp sherry vinegar; Salt and black pepper to taste; Fresh parsley, chopped; Sour cream to serve - optional

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Setting a cozy tone for What's Cooking Wednesday with our flavourful Smoky Lentil Stew from the Autumn edition of EAT NOURISH magazine.

Smoky Lentil Stew

Rated 5.0 stars by 1 users

Servings

4

Prep Time

10 minutes

Cook Time

35 minutes

Author

Alexandra Stewart

As the temperature drops, there's genuine comfort in savouring slow-cooked classics like stews and casseroles. However, if your taste buds has been adversely affected by chemotherapy and the thought of a stew feels daunting, fear not.

We have a vegetarian alternative that promises to tantalise your taste buds and bring joy with every mouthful. Our Smoky Lentil Stew offers a flavourful solution, adaptable to accommodate various side effects that might otherwise put you off indulging in the pleasure of food.

Ingredients

3 tbsp extra-virgin olive oil
2 medium leeks, white and tender green parts, chopped
4 mini capsicums, sliced into rings
2 garlic cloves, chopped
2 bay leaves
4 potatoes, peeled and cubed
400g can chopped tomatoes
1½ cups green or brown lentils
¼ cup sun-dried tomatoes, chopped
2 tbsp tomato paste
2 tsp red miso paste
Pinch of ground cloves
1 tsp dried thyme
2 tbsp smoked paprika
⅛ tsp ground cayenne - optional
4 cups water
4 tbsp sherry vinegar
Salt and black pepper to taste
Fresh parsley, chopped
Sour cream to serve - optional

Directions

Add olive oil, leeks and capsicum to a large heavy-based pot over a medium-high heat and sauté for a couple of minutes. Add garlic and bay leaves and cook stirring for 1 minute. Add the remaining ingredients, except the parsley and sour cream and stir to combine. Bring to the boil and turn down to a simmer. Place the lid on ajar and cook until the lentils are tender - about 30 minutes should do it.
Stir through the parsley and serve with a dollop of sour cream.

Recipe Note

For sore mouth & difficulty swallowing: Ensure all ingredients are cooked until very tender. Use a stick blender to bring to a smoother consistency.

For dry mouth & throat: Stir through extra sour cream. Top with extra olive oil.

For dull taste buds: Add crunchy texture by topping with broken up cheesy corn chips after serving.