Lentil stew with almonds
A hearty and wholesome lentil stew packed with vegetables and herbs, finished with a warming cinnamon almond and cherry tomato topping - a comforting, satisfying dish perfect for cooler days.
Updated : 07 July, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
1
Carrot
1
Celery stalk
1
Onion
1
Turnip
2
Garlic
150 grams
Mushroom
250 grams
Green lentils
1.2 liter
Vegetable broth
1
Laurel leaf
1 stalk
Rosemary
4 stalk
Thyme
handful
Almond
1 tablespoon
Cinnamon
10
Cherry tomatoes
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large pan, heat the olive oil and gently fry the chopped vegetables - carrot, celery, onion, and turnip for around five minutes, until the vegetables begin to soften. Stir in the crushed garlic and slieced mushrooms, and continue frying for another five minutes.
Step 2
Next, add the lentils, pour in the stock, and toss in the herbs. Bring everything to the boil, then reduce the heat and let it simmer gently for 45 minutes, allowing the flavours to meld and the lentils to become tender.
Step 3
Meanwhile, as the stew nears the end of its cooking time, heat a separate pan with a splash of olive oil and lightly fry the almonds with the cinnamon for two minutes until aromatic. Add the quartered cherry tomatoes and warm them through.
Step 4
To serve, ladle the lentil stew into bowls and top with the cinnamon almonds and cherry tomatoes.