Lentils stew with potatoes
By: Agi Kaja
Super nutritious, protein packed one pot meal - perfect for lunch and dinner. Forget the tinned soups with its hidden thickeners and industrial starches. Unlike processed convenience meals, this stew delivers real protein, and an intact fibre matrix plus complex carbohydrates that your body has to actually work to break down. This means steady, sustained energy without the mid-afternoon sugar crash.
Lentils stew with potatoes
Rustic Lentil & Potato Stew: The Heart of a Clean-Label Pantry - Super nutritious, protein packed one pot meal.
Warm, earthy, and undeniably comforting, our Lentil Stew with Potatoes is a masterclass in nutritional density. Ditch the "tacky," over-salted tins of soup that hide industrial thickeners and "natural" flavourings. This recipe is a purely Non-UPF champion, relying on the humble power of legumes and root vegetables to create a meal that is as restorative as it is filling.
By using high-quality dried lentils from your clean-label pantry, you’re providing the complex fibre and plant-based protein your gut health thrives on. It’s an honest, slow-simmered dish that proves you don't need industrial shortcuts to achieve a gourmet, velvety texture—just real, whole food ingredients.
Ingredients
-
brown lentils (soaked and drained 400g)
- 3 garlic cloves
-
3-4 bay leaves (whole)
- 2 large potatoes (diced)
- 3 carrots (diced)
-
paprika flakes (red) tsp
-
1 chopped tomatoes tin
- water 3 litres
- salt ½ tsp
- black pepper for taste
-
organic ground cumin 1 tsp
Directions
- In a large pot, add lentils, bay leaves, garlic and water.
- Add salt and cook for 10 min.
- Add chopped potatoes, carrots, tomatoes, paprika, cumin and cook for another 20-30 min until lentils and potatoes are tender.
- Add black pepper and more salt for taste (if needed).
- Serve with cooked white rice like basmati or sourdough.
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