Pass-It-On Lentil Stew

This recipe was inspired by my dear friend and neighbour, who recently brought me a big bowl of delicious homemade lentil soup. The recipe had been passed on to her from one of her friends, and I love how it’s now travelling even further to you. While this recipe isn’t exactly the same as the original, it’s still delicious and feels like a big warm hug in a bowl. You’ve more than likely got all the ingredients in your kitchen already too!

Makes about 8 serves

1 tablespoon extra virgin olive oil
1 onion, diced
Good pinch of salt and pepper
¼ teaspoon cayenne pepper
1 teaspoon cumin
2 cups dried lentils (any type will work)
400g jar passata
1 large carrot, diced
1 large zucchini, diced
200g baby spinach

1. In a large pan over medium heat, add the olive oil and onion. Sautee for 2-3 minutes or until the onion becomes tender and browned
2. Add the cayenne pepper and cumin, then stir through for about 30 seconds
3. Add the lentils and enough water to cover them. Put the lid on and turn up the heat a little, let it boil for about 20 minutes, stirring occasionally. You might need to add more water if it runs out.
4. Add the passata, carrot and zucchini. Put the lid on again and turn down the heat to simmer for about 30 minutes, stirring occasionally.
5. Once the lentils and veggies are cooked through, stir through the baby spinach.
6. Serve in your favourite bowl with any extras you fancy – like chopped parsley, an extra crack of pepper, a dollop of yoghurt or a slice of crunchy bread. Enjoy!

P.S. this recipe freezes well too!