Tomato, lentil and rosemary stew with crusty bread
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Serves - 4
You’ll need
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, finely sliced
- 3 garlic cloves, finely sliced or crushed
- 2 tsp fresh rosemary, finely chopped
- 2 tbsp tomato purée
- 1 x 400g tin chopped tomatoes
- 2 x 400g tins green or brown lentils, drained and rinsed
- 600ml vegetable stock
- 1 tbsp red wine vinegar
- 1 tsp caster sugar, if needed
- Small handful flat-leaf parsley, roughly chopped, optional
- Sea salt
- Black pepper
To serve
- 1 good loaf of crusty bread
- A little extra olive oil, optional
Method
1. Build the base
Heat the olive oil in a large saucepan or casserole over a medium heat. Add the onion, carrots, and celery with a good pinch of salt and cook for 8–10 minutes, stirring now and then, until softened and starting to smell like dinner is heading in the right direction.
Add the garlic and rosemary and cook for another minute.
2. Deepen the flavour
Stir in the tomato purée and cook for 1–2 minutes so it loses its raw edge.
Add the chopped tomatoes, lentils, and vegetable stock. Stir well and bring to a gentle simmer.
3. Let it settle
Simmer uncovered for 25–30 minutes, stirring occasionally, until the stew has thickened slightly and the flavours have come together properly. You want it hearty, but not dry. If it thickens more than you’d like, add a splash more stock or water.
4. Finish
Stir in the red wine vinegar and taste. Add the caster sugar only if the tomatoes need rounding out a little. Season well with black pepper and more salt if needed.
Stir through the parsley if using.
5. Serve
Ladle into bowls and serve with thick slices of crusty bread for tearing and dipping. A little extra olive oil over the top is a very sensible finishing touch.
A couple of helpful notes
- This is even better after a little time to sit, so it is very good for making ahead.
- If you want a little more depth, a pinch of chilli flakes or smoked paprika added with the garlic would do very nicely.