I thought that I would re-post a modified version of this stew, which has been the most popular recipe on my blog since I started posting Recipes of the Week 3 years ago. The temperatures here have plummeted recently, so I thought that the combination of spices and filling vegetables in this Cajun-style stew would be just the thing!
2 tbs olive oil
2 large onions, finely chopped
3 cloves of garlic, crushed
150g red split lentils
200g new potatoes, quartered with skins left on
1 large carrot, peeled and cut into fine batons
100g frozen sweetcorn
50g frozen petit pois
1 x 400g tin good quality butterbeans, drained
Handful fresh spinach leaves
2 tsp smoked sweet paprika
2 tsp Ras-el-Hanout
400ml good quality hot vegetable stock from bouillon
Salt and pepper to taste
1. Heat the olive oil in a large saucepan and when hot, add the onions and garlic to sauté for approximately 5 minutes.
2. Add the paprika and Ras-el-Hanout and stir for a further minute.
3. Add the potatoes and carrots and sauté for a further 5 minutes.
4. Add the lentils and the rest of the vegetables (excluding the spinach and butterbeans) and sauté for a further 2 minutes.
5. Pour over the hot stock, bring to the boil, then reduce heat and simmer gently, covered, for 25 minutes, stirring occasionally.
6. Add the spinach, butterbeans and seasoning and stir in on a gentle heat for 2 minutes. Serve immediately with cornbread or dumplings.