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Mediterranean stew

Mediterranean stew

To make this stew vegetarian, use 3-4 chopped courgettes instead.


  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 stalks celery, trimmed and chopped
  • 2 carrots, trimmed and finely chopped
  • 2 tablespoons oil
  • 400 gram tin tomatoes
  • 3¾ cups stock
  • 1½ cups brown lentils
  • 1 teaspoon ground coriander
  • 4-6 fricadel or frankfurters
  • ¼ cup chopped parsley


  1. Heat the oil in a large saucepan and cook onion, garlic, carrot and celery for 5 minutes. Add the tomatoes and juice, stock lentils and coriander and stock.
  2. Cover and simmer for 1 hour, stirring occasionally.
  3. Chop the fricadels or frankfurters into 2cm pieces and add to the lentils with the parsley and season with salt and pepper. Cook for a further 15 minutes. Serve hot.

Cooks Tips

- I used home-made chicken stock for this recipe but you can use stock powder 3¾ cups water to 2 teaspoons stock.

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