Lentil & Olive Stew
This quick & easy Lentil Olive Stew packs alot of punch with juicy olives, salty capers, feta, fiery chilli and a generous portion of lentils. Makes a tasty & healthy weeknight supper.
Lentil Olive Stew
Servings: 4 servings
Ingredients
- 3 shallots
- 2 garlic cloves
- 2 tablespoon olive oil
- 1 ½ large red peppers
- 1 ½ large yellow pepper
- 600 g/ 2 ⅔ cups tinned tomatoes (chopped)
- 375 g/ 13oz new potatoes (peeled)
- 120 g/ ⅔ cup green lentils (look for ones that cook in 20ish minutes)
- 65 g/ ⅓ cup red lentils
- 375 ml/ 1 ½ cups vegetable stock
- 175 g/ 6oz mixed pitted olives (drained)
- 1 ½ teaspoon sundried tomato paste
- 1 ½ tablespoon capers in brine (drained)
- ¼ - ½ teaspoon chilli flakes (to taste)
- 2 medium handfuls spinach leaves (about 100g/ 3 cups)
To Serve:
- 100 g/ 4oz feta cheese - crumbled
- Extra olives
- Extra chilli flakes
Instructions
- Finely dice the shallots and garlic cloves, then fry them in the olive oil in a large saucepan over a low - medium heat for 3-4 minutes, until they begin to soften
- De-seed the peppers and chop into 1 cm chunks, then add to the pan and continue to fry for 2 more minutes
- Peel and cube the potatoes, then add to the pan along with the tomatoes, green lentils and stock. Season with pepper only (see notes). Turn up the heat and bring to gentle simmer. After 5 minutes, stir in the red lentils. Cook for 15-20 minutes until the potatoes and lentils are all cooked through
- Meanwhile, quarter the olives and slice the spinach leaves
- When the potatoes and lentils are cooked, add the olives, capers, sundried tomato paste and chilli flakes. Stir and heat through for a minute
- Finally add the spinach to the pan, and stir in until it just wilts
- Serve in bowls and top with the feta, extra olives and chilli flakes if desired
Notes
I find that this recipe does not need additional salt as the olives, capers and feta all provide a salty hit. Feel free to taste just before serving and add salt if you feel it is needed though.