Lentil stew is the stuff of non-vegan nightmares and vegan dreams. It’s one of those dishes that just tastes so much better than it sounds, and is the perfect hearty comfort food for a chilly winter day.

Here’s how to make a heartwarming lentil stew that will have even meat-lovers coming back for seconds…

Serves: 4 as main meal

Ingredients:

• 1 cup of lentils (see here for how to prep for perfection)
• 1 large potato, cut into small cubes
• 2 large carrots, roughly diced
• 1 stalk of celery, roughly diced
• 1 medium-size onion, finely chopped
• 3 medium-size tomatoes, peeled and roughly chopped (see here for how to peel a tomato)
• 4 cloves of garlic, minced
• 2 cups of vegetable stock (fresh is best, but you can make it with store-bought cubes or powder)
• 1 teaspoon of salt
• Half a teaspoon of palm sugar
• Generous grind of black pepper

Optional extras:

• Vegetables: sweet potato, pumpkin, zucchini, capsicum
• Herbs: coriander, oregano, marjoram (I especially like this with fresh coriander)
• Spices: paprika, cumin, turmeric

Directions:

1. Fry off the onion in a large saucepan on high heat until it is translucent and beginning to turn slightly golden
2. Add the garlic and fry for one more minute
3. Add the celery and fry for another two minutes
4. Add the potato, and fry for another two minutes
5. Add the chopped tomatoes and sugar, and stir in
6. Add the stock and the salt, and bring to the boil
7. Add the lentils, and continue boiling for about 20 minutes, stirring occasionally
8. Add the carrots, and reduce heat to medium – cook for another 15 minutes, stirring occasionally
9. Turn off heat, and leave stew to thicken slightly as it cools for 5 minutes before serving
10. Serve with either bread or rice (white or brown long-grain)