Sunday is my big cooking day. I try to meal-plan and get ready for the week ahead so I tend to cook things which I can mix and match, can be made in bulk and keep well. Today I made a lentil stew which is super versatile. You can change the flavors by using different herbs and spices and by adding proteins such as pork or chicken. This stew doesn’t really have a measured-out recipe but it’s very basic and easy.
Start with a base of finely chopped onions and sauté in olive oil (or an oil of your choice) for 5-6 minutes until soft. Add minced garlic, chopped red peppers, whatever herbs and spices you’re using (I used cumin, turmeric and coriander seeds. Season with salt and pepper. After a minute or so add a tablespoon of tomato puree and stir, followed by two tins of chopped tomatoes and 500ml of good vegetable or chicken stock and stir to incorporate. After this it is time to add the lentils. Bring to the boil and then reduce the heat to low and allow to simmer until the lentils are cooked – soft but with a little bite. I made a really large portion so in total I simmered the stew for about 30-40 minutes, stirring every so often to keep from sticking to bottom of the pot.
Meanwhile, fry some Pancetta cubes in a separate small pot. Drain the oil and add to the stew. Prepare some brown basmati and wild rice for serving. This is one of those recipes that is great to take as a packed lunch as it gains more and more flavor over time.
Some good flavor variations could be Middle Eastern herbs and spices such as aromatic Harissa and cumin or go Mediterranean with oregano and basil or a fragrant curry powder for an Indian twist. Add more vegetables such as zucchini, fennel, squash and carrots when not using other proteins. If using meat or poultry make sure to marinade for as long as possible for cooking for that extra depth of flavor!
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