Smoky Red Lentil Stew

Added tomatos also, turned out great.

Added tomato purée and a tin of tomatoes. Good soup

I followed the recipe in spirit, used butter to sautée the vegetables, used part bone broth part chicken stock, upped a lot of the ingredients. Topped with chives and parsley. Added spinach. Pretty flexible, very nourishing, makes a big pot.

Add less paprika next time

so, so good. the hardest part was chopping the veggies, otherwise it's super easy. i doubled all the spices except the paprika. swapped in parsnips instead of celery, which added a nice texture and slight sweetness. ate with a couple slices of rye sourdough. cannot recommend enough, definitely a new go-to.

Got a bit concerned it was lacking flavour during cooking but it all came together deliciously at the end. I added a tiny bit of chicken plus some spinach. Think I will try some white beans next time instead of the chicken. Highly recommend.

There's not a button for "tangy" but that's how I would describe it. One of the easiest meals I've made. 20 mins on the stove and then I poured it straight into 4 meal prep containers. Lunch for the week.

Could have done with getting the carrot longer and adding more stock.

Very good! The paprika gives it a lot of its flavor, which I like. If you dont, consider using less. The dish is warm, but not hot spice wise. Would be great on a cold winter day!

Added sweet potato and 1 tsp of cinnamon. Cut balsamic vinegar in half. So yummy!

Delicious. Will definitely be making this again. Served with roast potatoes, piles of veg and garlic bread.

It was good, but the texture wasn’t for me:) I’ll probably make it with different beans.

This is so good! Makes a huge portion, full of flavor, and super high in protein! Next time, I may remove the balsamic vinegar and cut the smoked paprika in half.

Delicious with no amendments, other than store bought lemon juice (didn't have any lemons). Gathered a few random fresh herbs from the garden, served with garlic bread. Easy and tasty, will make again.

I was looking for a healthy, lentil-packed recipe that would do my dinners for a week and use up the veg I had in the fridge, and this fit perfectly. I used cauliflower instead of carrot, and didn't have vegetable stock so just added plenty of salt and some onion powder. The rest of the spices made up for my lack of stock, and this ended up being lovely! It's easy to make, with just one pot on the stove. Also, this is really handy if you have red lentils, but don't have tinned tomatoes or coconut milk. Most red lentil recipes are curry, so this provides a slightly different flavour from the usual.