Peel and finely chop the onion and garlic. Squeeze the lemon and get the rest of the ingredients ready.
Gently heat the olive oil in a wide saucepan. Soften the onion and garlic until translucent and fragrant.
Toast the cumin and paprika briefly with them. Stir in the chopped tomatoes, red lentils and vegetable stock.
Bring the stew to the boil, then simmer over a low heat. Stir now and then until the lentils are soft and the texture is thick and creamy.
Season to taste with lemon juice, salt and pepper. If needed, stir in a splash more water or stock.
Serve hot, finished with a little black pepper or a small drizzle of olive oil if you like.
Good to know
A stew like this is often exactly right when you want something warm, hearty and uncomplicated. It's on the table without much effort and tastes nicely rounded.
Swaps
Red lentils → yellow lentils (similar protein content, a little milder in flavour); lemon → lime (also provides acidity and vitamin C); olive oil → avocado oil (mild, mainly monounsaturated fats); paprika → smoked paprika (more flavour with a similar nutritional profile).
Allergens
The recipe is naturally vegan and usually gluten-free if you choose a gluten-free vegetable stock. Onion and garlic can be a bit much for sensitive children or sensitive stomachs; in pregnancy the ingredients are fine in normal kitchen amounts.
