Freezer-Friendly Lentil & Vegetable Tomato Stew

A hearty, budget-friendly one-pot stew that tastes even better after freezing and reheating—perfect for busy weeknights.

Ingredients

• 2 tbsp olive oil (or any cooking oil)
• 1 large onion, diced
• 3 garlic cloves, minced (pantry staple)
• 2 medium carrots, diced
• 2 celery stalks, diced (optional)
• 1 1/2 cups dried brown or green lentils, rinsed
• 1 × 400g / 14 oz can crushed tomatoes (or diced)
• 4 cups / 1 litre water (or stock if you have it)
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried thyme or oregano
• 1 1/4 tsp salt, plus more to taste
• Black pepper
• 2 cups frozen mixed vegetables (or frozen spinach/peas/corn—whatever you have)
• 1 tbsp vinegar or lemon juice (optional but recommended, for finishing)

Method

• 1

  Step 1: Build the flavour base

  Heat oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 30 seconds.

• 2

  Step 2: Soften the vegetables

  Stir in carrots (and celery if using). Cook 3 minutes, stirring, until the edges start to soften.

• 3

  Step 3: Toast spices

  Add cumin, paprika, thyme/oregano, salt, and pepper. Stir for 30 seconds until the spices smell warm and toasty (this makes a big difference).

• 4

  Step 4: Simmer the lentils

  Add lentils, tomatoes, and water/stock. Stir well, scraping the bottom of the pot. Bring to a boil, then reduce to a gentle simmer (small bubbles). Cook uncovered for 25 minutes, stirring occasionally, until lentils are tender.

• 5

  Step 5: Add frozen veg + adjust thickness

  Stir in frozen vegetables and simmer 5–8 minutes until hot through. If you want it thicker, simmer an extra 3–5 minutes uncovered; if too thick, splash in water.

• 6

  Step 6: Finish and balance

  Taste and adjust salt and pepper. Stir in vinegar/lemon juice right at the end for a brighter, “finished” flavour.

Tips

• **Make it even cheaper:** Use water instead of stock and lean on spices + the final splash of vinegar for flavour.
• **Texture control:** For a creamier stew, mash a cup of lentils against the side of the pot, or blitz 1–2 cups briefly and stir back in.
• **Freezing:** Cool completely, then portion into airtight containers or freezer bags (lay flat to save space). Freeze up to **3 months**.
• **Reheating:** Thaw overnight or reheat from frozen on low heat with a splash of water, stirring until piping hot.
• **What to serve with:** Rice, pasta, baked potatoes, or toast—anything that soaks up the sauce.

Nutrition (per serving, estimate)