Red Lentil Tomato Stew

A delicious and healthy stew from Dr Eva Orsmond.


  • 1 tblsp olive oil
  • 1 tsp all in one spice
  • 1 tsp black bean sauce
  • black pepper
  • 3 garlic cloves
  • 1 onion (approx 150g)
  • 1 leek (approx 150g)
  • 200 g split red lentils (uncooked value)
  • 4 carrots (approx 400g)
  • 4 celery sticks (approx 200g)
  • 1 parsnip (approx. 200g)
  • 3 cans whole peeled tomatoes in juice (400g each x3 = 1200g)
  • 25 ml soy sauce
  • 25 ml concentrated tomato puree (or paste)
  • 500 ml boiling water


  1. Simmer the onion in olive oil in wok. Add all in one spice, black bean sauce, black pepper, crushed garlic cloves and finely chopped leek.
  2. Add lentils and 500ml of boiling water from kettle. Stir.
  3. Add the chopped carrots, parsnip, and cans of tomatoes, soy sauce and tomato puree.
  4. Stir frequently and add more boiling water as required.
  5. Simmer for approx 45 minutes until lentils and vegetables taste soft. Stir frequently.


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