Olivia’s Smokey Winter Stew

This is a second-nature type stew, where you can switch off and tune into the flow of making. Smoked paprika, fresh chilli and apple cider vinegar give it a little kick and help fight off lingering winter woes.

Stew:

  • 1 onion, sliced into thin petals

  • 4 garlic cloves, crushed

  • 1 fresh chilli, finely chopped

  • 1.5 tsp smoked paprika

  • 1 carrot, cubed small

  • 1 zucchini, diced

  • 1 can tomatoes, lightly crushed

  • 3/4 cup red lentils

  • 3 cups water

  • Handful spinach or dark leafy greens

  • 1 tbsp fresh oregano, torn

  • Salt & black pepper

  • Olive oil

Chili-Vinegar Drizzle:

  • 1 tbsp apple cider vinegar

  • 1 tbsp olive oil

  • Pinch of smoked paprika

  • A few slices of fresh chilli

  1. Heat olive oil in a wide pan. Add onion petals and cook slowly until golden and slightly caramelised.

  2. Add garlic, chili, and smoked paprika. Stir for 1 minute.

  3. Toss in the carrot and zucchini; sauté for 5 minutes.

  4. Add the lentils, canned tomatoes, and water. Simmer uncovered for 30–35 minutes, stirring occasionally, until thickened and rich.

  5. In the last 5 minutes, fold in the greens and oregano.

  6. Mix chili-vinegar drizzle ingredients in a bowl.

  7. Serve in shallow bowls and spoon the chili-vinegar drizzle on top.