Oregano is a powerful herb with antibacterial and antioxidant properties, making it excellent for supporting the immune system and fighting infections. Its high levels of carvacrol and thymol help combat oxidative stress and promote digestive health. This hearty tomato and lentil stew is the perfect way to incorporate oregano into your diet while benefiting from its natural immune-boosting properties.
Ingredients:
- 1 tablespoon (15ml) olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (5g) dried oregano
- 1 tablespoon (15ml) tomato paste
- 1 can (400g) chopped tomatoes
- 1 cup (200g) dried lentils, rinsed
- 4 cups (1L) vegetable broth
- 1 teaspoon (5g) smoked paprika
- Salt and pepper, to taste
- Fresh oregano, for garnish (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add garlic and oregano, and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 1 minute to enhance its flavour.
- Add the chopped tomatoes, lentils, vegetable broth, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce the heat, cover, and simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh oregano if desired.
Tips:
- For a spicier version, add a pinch of red pepper flakes along with the garlic.
- This stew pairs beautifully with crusty bread for dipping.
- Make a double batch to have leftovers for the next day – the flavours deepen overnight!
