Name: Lentil and pea stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup dried green lentils; 2 tsp vegetable oil; 1 white onion, finely diced; 1 stick celery, finely diced; 1 carrot, finely diced; 4 cloves garlic, minced; 1L chicken stock (made from stock cubes); 2 tsp dried Italian herbs; Sea-salt flakes and freshly ground black pepper, to season; 2 cups frozen peas; Steamed rice, to serve

Lentil and pea stew

For the times dinner doesn't need to be flashy or expensive.

Serves 4

Prep

10M

Cook

40M

Total

50M

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You don’t need fancy and expensive ingredients to make this humble, wholesome and warming stew.

Looking for more hearty stew recipes?

Ingredients

1 cup dried green lentils

2 tsp vegetable oil

1 white onion, finely diced

1 stick celery, finely diced

1 carrot, finely diced

4 cloves garlic, minced

1L chicken stock (made from stock cubes)

2 tsp dried Italian herbs

Sea-salt flakes and freshly ground black pepper, to season

2 cups frozen peas

Steamed rice, to serve

Method

Wash lentils with room temperature water, discarding any that float (see Cook’s tips, below). Drain and set aside. Heat oil in a large saucepan over a medium heat and sauté onion, celery, carrot and garlic for 5 minutes or until starting to brown.

Cook’s tip: Washing lentils is very important, as they can shatter during processing and these won’t cook properly. Any broken lentils will float when washed.

Add lentils, stock and dried herbs, simmering gently for 30 minutes or until tender. Season. Add peas, simmering for 2 more minutes. Serve with rice.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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