Lentil Tomato Stew
This lentil tomato stew is one of my favourite camping recipes. It's hearty, flavourful and so easy to make. You can of course make it at home on the stove, but I love how easy it is when out camping.
Prep Time5 mins
Cook Time20 mins
Total Time20 mins
- 1 tsp olive oil
- 1 clove garlic finely chopped (or 1 tsp garlic powder)
- 100 g mushrooms roughly chopped
- 1 red pepper sliced
- 1 can chopped tomatoes (400g/14oz can)
- 100 ml water
- 1 vegetable stock cube
- 1 puy lentils (400g/14 oz can), drained and rinsed (or 250g sachet of cooked puy lentils)
- salt and pepper
- 300 g spinach
- small handful fresh parsley roughly chopped (optional)
- Fresh bread to serve
Heat the oil in a large pot and add the garlic (if using the powder, add with the tomatoes). Cook for 1 minute, then add the mushrooms and peppers and cook for a further 4 minutes.
Add the tomatoes, water (cold is fine), stock cube and simmer for 8-10 minutes to allow it to reduce slightly.
Add the lentils and cook for another 5 minutes.
Stir in 3 large handfuls of the spinach and allow it to wilt.
Divide into bowls and garnish with the parsley.
Optional: Serve with fresh bread and a salad using the leftover spinach.
Calories: 238kcal | Carbohydrates: 38g | Protein: 17g | Fat: 2g | Sodium: 383mg | Potassium: 753mg | Fiber: 15g | Sugar: 4g | Vitamin A: 8085IU | Vitamin C: 71.8mg | Calcium: 141mg | Iron: 7.6mg