Lentil & Mozzarella Stew Recipe with Crispy Tortillas

Last weekend i was craving all the hearty and warming foods, stick to you ribs sort of grub.

I wanted something filling, tasty, and indulgent and was so happy with how this dish turned out.

I basically chucked a load of ingredients in to a pan, and hoped for the best.

Lentil & Mozzarella Stew Recipe with Crispy Tortillas


  • 500g mixed lentils
  • Olive oil
  • 1 red onion, chopped
  • 2 carrots chopped
  • 2 pieces of chopped celery
  • 100ml pasatta
  • 8 cups of water
  • 2 vegetable stock cubes
  • 2 tablespoons smoked paprika
  • 1 teaspoon chilli powder
  • 1 tablespoon of cumin
  • 3 crushed cloves of garlic
  • 1 tablespoon dried parsley
  • 1 tablespoon of dried thyme
  • 2 bay leaves

Toppings & Sides.

  • 2 tortillas
  • Bunch of parsley
  • 50g pomegranate
  • 50g mozzarella
  • Sliced fresh chilli (optional)


  • To a large heavy bottomed pan add a tablespoon of Olive oil add the roughly chopped onion, crushed garlic carrots and celery.
  • Heat on a medium heat for 10 minutes stirring regularly with a wooden spoon.
  • Add the lentils and cups of water.
  • Add pasatta, stock cubes, paprika, chilli powder, cumin, parsley, thyme, and bay leaves.
  • Cook on a medium heat for around 40 minutes.
  • Stir regularly, and if it becomes thicker add a little more water.
  • Cut two tortillas into triangles and grill for 1 minute on a medium heat on each side.
  • Ladle the lentil stew into a bowl, add pomegranate, parsley, chilli and mozzarella.

The heat from the stew melts the mozzarella and makes it all gooey and creamy, perfection.

This batch makes 6 large portions, and it can be frozen for a rainy day.

Do you think you may try?



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