Lentil stew: the stew that only needs a few ingredients

This easy lentil stew from Gousto is packed full of Moroccan-inspired flavours and only requires a handful of ingredients

Lentil stew: Gousto moroccan stew
(Image credit: Gousto)

Packed full of plant-based proteins, this lentil stew not only boasts a whole load of flavour, but it's easy to make and wholly satisfying, too. As if that wasn't appealing enough already, you may also be pleased to learn that it doesn't require a whole host of ingredients either. In fact, chances are you'll already have most of them in your cupboard – and could easily substitute anything that might be missing.

What's more, you could sign up to Gousto and have all of the ingredients delivered straight to your door, along with inspiration for more super tasty recipes. In self isolation, or know someone who is? This could be a great alternative to fighting for (seemingly non-existent) food delivery slots.

For more recipe ideas and inspiration, head over to our handy food hub

Lentil stew

(Image credit: Gousto)


  • White onion
  • Lemon (or lemon juice)
  • Red lentils, 100 grams
  • Sultanas, 30 grams
  • 2 garlic cloves
  • Mint, 10 grams
  • Ground sumac, one teaspoon (combine salt and lemon zest for an alternative)
  • Plum tomatoes, 250 grams (could substitute tinned if you don't have fresh)
  • Ras el hanout, two teaspoons
  • Vegetable stock cube
  • 1 tin of chickpeas


1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

2. Peel and finely slice the white onion and crush the garlic.

3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat. Once hot, add the sliced onion with a pinch of salt and cook for 5-7 min or until softened.

4. While the onions soften, boil a kettle. You can also remove the coconut cream from the sachet[s] and chop it roughly, or prepare your coconut milk. Combine with vegetable stock to form the base of your dish.

5. Add the sultanas to a small bowl, cover them with boiled water and set them aside.

6. Once the onion has softened, add the chopped garlic and ras el hanout and cook for one to two mins or until fragrant. Rinse the red lentils and add them to the pan with the coconut stock.

7. Reduce the heat to medium-low and cook for 25 to 30 min or until the lentils are cooked and the sauce has thickened – this is your Moroccan lentil stew.

8. While the stew thickens, drain and rinse the chickpeas. Then, add the chickpeas to a baking tray with a drizzle of olive oil and a pinch of salt. Sprinkle over the sumac and give everything a good mix up. Put the tray in the oven for 15 to 20 min or until golden and crispy – these are your roasted chickpeas.

9. Meanwhile, chop the baby plum tomatoes in half. You should also strip the mint leaves and chop them finely, discarding the stems. Drain the soaked sultanas and chop them roughly.

10. Combine the chopped tomatoes, mint and sultanas with the juice of half a lemon, a drizzle of olive oil and a generous pinch of salt – this is your tomato & sultana salsa.

11. Serve the Moroccan lentil stew in bowls, topped with the roasted chickpeas and tomato and sultana salsa.

  • Thanks to Gousto for sharing this tasty recipe – check out their website if you fancy giving their food delivery boxes a go. You can also find out more about food delivery boxes in our guide – we've tried them all.

How to make lentil stew like Nadiya Hussain

While Nadiya technically calls this a lentil soup, it is thick, hearty and great with a big chunk of bread – whatever you call it. Either way, it's full of flavour and only calls for a handful of delicious ingredients, most of which you probably already have somewhere in your kitchen cupboards. And if you don't, there's nothing wrong with making a substitution, or two.

So, how does Nadiya Hussain go about making her super tasty lentil stew? Well, apparently this is one of the first recipes she ever learnt to prepare, so you can rest assured that she's perfected the recipe. Here's everything you need to know:


  • Red split lentils, 150 grams
  • A bay leaf
  • A red chilli (Nadiya calls for a dried chilli, but you could use fresh or dried chilli flakes if that's all you have)
  • Turmeric, half a teaspoon
  • Salt, half a teaspoon
  • Unsalted butter, 75 grams
  • Five garlic cloves, thinly sliced
  • Fresh corriander, roughly chopped


1. Nadiya emphasises the importance of washing your lentils before cooking them. Once the water runs clear as you rinse them, they're ready to use.

2. Place the lentils in a pan with around a litre of water, as well as the bay leaf, red chilli, turmeric and salt. Turn the heat up, bring to the boil and then leave to simmer for 30 minutes.

3. Once the time has passed, you should notice that your lentils are much thicker in consistency. If you're happy with it as it, proceed to the next step. If not, you can cook your lentil for a little longer so that they continue to thicken up.

4. In a frying pan, melt a little butter, along with sliced garlic and fry off until it's golden brown in colour. Then, add your lentils to the pan and mix thoroughly. 

5. Sprinkle liberally with coriander and you're ready to go.

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