Lentil & Pesto Stew with Tangy Tomato and Red Pepper Sauce

Prep | 5 mins

Cook | 10 mins

Mindful factors | quick & easy | 15 minute meal | healthy | plant-based | vegan | carbs


Tangy Tomato and Red Pepper Sauce

2tbsp olive oil

1 red onion rough chopped

1tbsp tomato purée

1tbsp smoked paprika

2tbsp lemon juice

2x 400g tin chopped tomatoes

cherry tomatoes, handful of

2x roasted red peppers soaked in olive oil, sliced

Salt and freshly ground pepper, to season

Lentil & Pesto Stew

1x 400g tin Lentils, rinsed and drained

2tbsp extra virgin olive oil

100ml veg stock

4 tbsp basil pesto

1 garlic clove, minced

Salt and freshly ground pepper


Start with the Tangy Tomato and Red Pepper Sauce. Add the oil to a saucepan on medium heat. When hot, tip in the onions with a good pinch of salt and cook for 5 mins, or until soft and translucent. Add the tomato puree and paprika and cook for a further minute, stirring constantly while they cook. Put in the canned and whole fresh tomatoes with some seasoning and leave to simmer.

Over to the Lentil & Pesto Stew. In a separate saucepan heat the oil over medium and cook the garlic for a minute or until fragrant then add the remaining ingredients. Stir well to combine and cook for a couple of minutes. Use a potato masher to roughly smash the lentils, leaving some texture to the stew. Stir again.

Back to the Tangy Tomato and Red Pepper Sauce, stir in the lemon juice and peppers and add a little seasoning. Spoon into serving bowls then swirl the Lentil & Pesto Stew through the sauce. Serve immediately.

A quick, tasty and nutritious midweek meal. Absolutely delicious!

Enjoy x

Copyright (c) misterrands.com

Published by misterrands


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