Lentil Vegetable Stew

  • Lentils

  • Pasta

  • Diced Tomatoes

  • Eggplant or Seasonal Vegetables

  • Onion or Onion Powder

  • Garlic Powder

  • Salt, Pepper, Chili Powder, Italian Herbs

Ingredients

Serving Sizes

    • 1.5 tablespoons olive oil, plus a little extra to serve

    • 1 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 0.5 onion, finely chopped

    • 0.5 teaspoons Italian seasoning

    • 1 small eggplant, cut into 2x1 in chunks

    • 7 ounces diced tomatoes

    • 6 ounces lentils

    • 2.5 cups water or vegetable stock

    • 0.3 teaspoons chili powder

    • 0.5 teaspoons salt

    • 1 pinch black pepper, to taste

    • 4 ounces pasta

    • 3 tablespoons olive oil, plus a little extra to serve

    • 2 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 1 onion, finely chopped

    • 1 teaspoons Italian seasoning

    • 2 small eggplant, cut into 2x1 in chunks

    • 14 ounces diced tomatoes

    • 12 ounces lentils

    • 5 cups water or vegetable stock

    • 0.5 teaspoons chili powder

    • 1 teaspoons salt

    • 2 pinch black pepper, to taste

    • 8 ounces pasta

    • 4.5 tablespoons olive oil, plus a little extra to serve

    • 3 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 1.5 onion, finely chopped

    • 1.5 teaspoons Italian seasoning

    • 3 small eggplant, cut into 2x1 in chunks

    • 21 ounces diced tomatoes

    • 18 ounces lentils

    • 7.5 cups water or vegetable stock

    • 0.8 teaspoons chili powder

    • 1.5 teaspoons salt

    • 3 pinch black pepper, to taste

    • 12 ounces pasta

    • 6 tablespoons olive oil, plus a little extra to serve

    • 4 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 2 onion, finely chopped

    • 2 teaspoons Italian seasoning

    • 4 small eggplant, cut into 2x1 in chunks

    • 28 ounces diced tomatoes

    • 24 ounces lentils

    • 10 cups water or vegetable stock

    • 1 teaspoons chili powder

    • 2 teaspoons salt

    • 4 pinch black pepper, to taste

    • 16 ounces pasta

    • 7.5 tablespoons olive oil, plus a little extra to serve

    • 5 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 2.5 onion, finely chopped

    • 2.5 teaspoons Italian seasoning

    • 5 small eggplant, cut into 2x1 in chunks

    • 35 ounces diced tomatoes

    • 30 ounces lentils

    • 12.5 cups water or vegetable stock

    • 1.3 teaspoons chili powder

    • 2.5 teaspoons salt

    • 5 pinch black pepper, to taste

    • 20 ounces pasta

    • 9 tablespoons olive oil, plus a little extra to serve

    • 6 garlic clove, finely sliced (or ¼ tsp garlic powder)

    • 3 onion, finely chopped

    • 3 teaspoons Italian seasoning

    • 6 small eggplant, cut into 2x1 in chunks

    • 42 ounces diced tomatoes

    • 36 ounces lentils

    • 15 cups water or vegetable stock

    • 1.5 teaspoons chili powder

    • 3 teaspoons salt

    • 6 pinch black pepper, to taste

    • 24 ounces pasta

Nutrition Facts

Instructions

  1. Warm 2/3 of the total oil needed in a large pot over medium heat.

  2. Add garlic, onion, italian seasoning and a quarter of the salt; sauté for about 8 minutes, stirring often, until soft and golden. Tip into a bowl, leaving as much of the oil as possible behind. Set aside.

  3. Add remaining oil to pan and once hot, add seasonal vegetables, tomatoes, a quarter of the salt and plenty of pepper. Sauté for about 10 minutes on medium heat, turning often until vegetables are soft. Return garlic and onion to pan, then add lentils, water or stock and remaining salt and chili powder. Bring to a boil. Lower heat to medium or low and simmer for about 40 minutes, until lentils are fairly soft.

  4. While stew is simmering, cook pasta.

  5. Serve warm or at room temperature. Tastes particularly good with sour cream, olive oil, chili flakes and oregano on top.

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Root Veggie Hash