Lentil Stew from WW2: A Comforting Meal Born in Trying Times

During World War II, rationing forced people to get creative with limited ingredients. Lentil stew became a staple because it was hearty, nutritious, and affordable. Today, this dish is a delicious way to embrace history while enjoying a warm, comforting meal.

History of Lentil Stew During WWII

In wartime Britain, lentils were seen as a versatile protein substitute. Meat was rationed, so lentils became a popular way to bulk up meals. The Ministry of Food shared recipes like lentil stew to help families cook nutritious meals on a tight budget. Ingredients like root vegetables, onions, and potatoes were common additions, making the stew filling and flavorful despite its simplicity.

Equipment Needed

• Medium-sized pot with a lid
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) for stirring
• Chopping board
• Knife (Chefs envy this knife set)
• Ladle (This wooden ladle is great)

Ingredients

• 1 cup dried lentils (red or green)
• 4 cups water or vegetable stock
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 medium potatoes, peeled and diced
• 1 clove garlic, minced
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme
• 1 tablespoon vegetable oil
• Optional: 1 bay leaf, fresh parsley for garnish

Instructions

1. Prepare the Vegetables

Dice the onion, carrots, and potatoes into small, bite-sized pieces. Mince the garlic. Set everything aside for easy access during cooking.

2. Rinse and Soak the Lentils

Wash the lentils under cold running water. If time permits, soak them for 20-30 minutes to reduce cooking time and enhance texture.

3. Sauté the Aromatics

Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onions and garlic, sautéing until they become soft and fragrant (about 3-4 minutes).

4. Add Vegetables and Seasoning

Stir in the diced carrots and potatoes. Sprinkle with salt, pepper, and thyme. Stir well to coat the vegetables with seasoning.

5. Cook the Lentils

Drain the soaked lentils and add them to the pot. Pour in the water or vegetable stock, ensuring all ingredients are covered. Add a bay leaf if using. Bring the mixture to a boil.

6. Simmer the Stew

Reduce the heat to low, cover the pot with a lid, and let it simmer for 30-35 minutes. Stir occasionally to prevent sticking.

7. Adjust the Consistency

Check the stew’s consistency as it cooks. If it becomes too thick, add a little more water or stock. If it’s too thin, uncover the pot and cook for a few extra minutes to thicken.

8. Taste and Serve

Remove the bay leaf and taste the stew. Adjust the seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Special Notes

• This recipe can be adapted based on what you have at home. Turnips or parsnips can replace potatoes, and herbs like rosemary can be used instead of thyme.
• Lentils are packed with protein, making this dish a nutritious choice for vegetarians and vegans.
• For an authentic WWII experience, pair this stew with a slice of brown bread or some homemade oatcakes.

Nutrition (Per Serving)

• Calories: ~200 kcal
• Protein: 10g
• Carbohydrates: 32g
• Fiber: 10g
• Fat: 3g
• Sodium: 500mg