Lentil & Potato Stew – Deliciously Ella Recipe

Ahhh this stew rings with comfort vibes, it practically jumps out of the bowl and hugs you. It’s a lot like Rachel Ama’s African Peanut Stew for homely comfort factor!

Deliciously Ella was born out of the desire to feel better and you feel this in every dish she has in her collection. Every dish is a winner, easy to make and not typically fussy, although it feels like you have gone to a lot of effort.


200g baby potatoes

Olive oil

2 onions

1 celery stalk

3 garlic cloves

1 large carrot

1 stock cube

2 tbsp tomato puree

1 tsp ground cumin

1 can of green lentils

1 can of chopped tomatoes

150g kale or spinach

handful of fresh parsley

salt and pepper


Rinse, peel and chop everything that needs it.

Put the potatoes on a baking tray and drizzle with the oil, season and put in the oven for 25 minutes.

Gently fry the onion, then add the carrot, celery, and garlic and cook for a few minutes until softened. Add the stock cube, along with the tomato puree and cumin and cook for a further 5 minutes, stirring. Add the rinsed lentils and cover with water, cook for 15 minutes with the lid off, watching the water levels, you want this to reduce a little.

Add in the roast potatoes, tinned tomatoes and spinach or kale and cooked until the greens have wilted. Serve as a whole, sprinkled with parsley.

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