This is a really great light dish. It is pretty healthy with all those vegetables and lentils but so full of flavor and makes a very satisfying meal while keeping the calorie count low. I first came across it in London at our friends Johnty and Anika’s house, it was extremely delicious and so good for you at the same time! Johnty had really been looking after his gorgeous wife after she recently had their bouncing baby girl Sophie. He had whipped up a batch of this lovely “stoup” as Anika described it (some cross between a stew and a soup) and I got to sample some of his yummy cooking when I went to spend they day with Anika!
I loved it and immediately thought I have to learn how to make this. I used Johnty’s recipe as a base while adding a few of my own twists. The smokey paprika and garam masala was a genius combination that Johnty came up with, I would never had put the two together but they really work. Also to finish it off please don’t forget to sprinkle with some lime juice and serve with a dollop of creme fraiche. The lemon just makes all the other flavors come alive and sing and the creme fraiche really completes it. I find reduced fat creme fraiche actually tastes really good too, unlike a lot of other reduced fat dairy products.
It one of those things you may want to make more of and keep in the fridge as left overs taste amazing too. Your healthy meal in the fridge which you can draw upon later when you are in no mood to cook.
Ingredients (serves 4-5)
1.5 tablespoons sunflower oil
4 Carrots
1 large onion
4 cloves garlic
2 sticks of celery, chopped
1 large zucchini – cut into 2 cm cubes
2 medium potatoes – cut into 2 cm cubes
2-3 sweet potatoes – cut into 2 cm cubes
fresh thyme leaves (optional)
1 tablespoon tomato paste
veg stock 2 cubes
1 cup puy lentils (cooked)
1 teaspoon hot smokey paprika
1 teaspoon hot chili powder
1 teaspoon coriander powder
1.5 teaspoon garam masala
2 chicken stock cubes
salt
pepper
To serve:
Lemon or Lime wedges
Reduced fat Creme Fraiche
Fresh Coriander leaves
Heat oil and add the onions, celery, garlic, carrots and cook for 8 minutes or till soft. Do not brown. Now add all your other vegetables. Add the smokey paprika and the hot chili powder, the coriander and some salt and pepper. Mix and cook for a few minutes minutes on medium heat. Then add in your tin of chopped tomatoes and the thyme. A squirt of tomato paste and cook for a few minutes. Add in the cooked puy lentils and a cup of chicken stock (if you want to use raw puy lentils you could also add a cup of them now and add two cups of water and you pot simmer away with the lid on for ). Now cover and simmer on low heat till everything is cooked. Do remember to keep stirring the pot every few minutes, so it does not stick at the bottom. Once you see that your potatoes are cooked it is ready.
Plate up into nice bowls and sprinkle with coriander leave and serve with a wedge of lime or lemon.
