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Herby lentil & potato stew

  • Author: Pip Payne
  • Total Time: 1 hour
  • Yield: 4 servings 1x


A simple and hassle free stew full of savoury goodness- delicious on its own or as side!



  • 100 g green lentils (dried)
  • 1 onion
  • 1 stick celery
  • 3 cloves garlic
  • 1 large carrot (diced)
  • 3 medium sized potatoes (approx 200g peeled and diced)
  • 2 tbsp tomato puree
  • 1 tsp dried rosemary
  • 1 tsp dried mixed herbs
  • 600 ml vegetable stock
  • Cooking spray/spray oil
  • 2 bay leaves
  • salt & pepper


  1. Preheat the oven to 160c
  2. Finely chop the onion, celery and garlic, and gently fry in a casserole dish (using low calorie cooking spray or spray oil) for about 5 minutes
  3. Stir through the carrot, and the lentils, and add in the vegetable stock.
  4. Add in the rosemary and the mixed herbs, stir through, and then add in the potato.
  5. Stir the tomato puree through, season with salt and pepper, add in the bay leaves.
  6. Pop a lid on the casserole dish, and pop into the oven. Cook for 40 minutes, giving it a stir after 20 minutes (and add a little extra boiling water if it’s starting to look too dry- the lentils are still cooking at this point and may need a little extra liquid)
  7. Taste to check that the lentils are fully cooked (they shouldn’t have a gritty texture, but will retain a bit of bite) and serve.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main course
  • Method: Easy
  • Cuisine: British

Keywords: lentils, potato, stew, comfort food