Hearty Mediterranean Lentil Stew with Herbed Polenta
Lentils simmered with tomatoes, stock and bay leaf, seasoned with oregano and smoked paprika, served with herbed polenta.
- 150 g brown or green lentils
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves garlic cloves
- 2 medium carrots
- 2 stalks celery stalks
- 400 g tin chopped tomatoes
- 500 ml vegetable stock
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 1 leaf bay leaf
- 100 g polenta
- 10 g fresh parsley
- ½ tsp lemon zest
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the lentils thoroughly.
- Step 2
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
- Step 3
Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 4
Add the minced garlic and cook for another minute until fragrant.
- Step 5
Stir in the dried oregano and smoked paprika, cooking for 30 seconds.
- Step 6
Add the rinsed lentils, chopped tomatoes, vegetable stock, and bay leaf. Bring to a simmer.
- Step 7
Reduce the heat to low, cover, and cook for 25-30 minutes, or until the lentils are tender, stirring occasionally.
- Step 8
While the stew simmers, prepare the polenta. Bring 500ml of water or vegetable stock to a boil in a separate saucepan.
- Step 9
Gradually whisk in the polenta, stirring constantly to prevent lumps.
- Step 10
Reduce the heat to low and cook, stirring frequently, for 15-20 minutes, or until thick and creamy.
- Step 11
Stir in the chopped fresh parsley and lemon zest into the polenta. Season with salt and pepper.
- Step 12
Remove the bay leaf from the lentil stew. Season the stew with salt and pepper to taste.
- Step 13
Serve the lentil stew hot, spooned over the herbed polenta.
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