Featuring Biona Organic Tomato Purée

Servings: 4
Cook Time: 40 minutes
Prep Time: 10 minutes
Total Time: 50 minutes

Overview
This hearty Mediterranean-inspired Tomato & Lentil One-Pot Stew is a wholesome, nutrient-packed dish that highlights the rich, concentrated flavour of Biona Organic Tomato Purée. With its velvety texture and naturally sweet tomato profile, the purée forms the deep, savoury base of this comforting recipe. Combined with fibre-rich lentils, antioxidant-loaded vegetables, and aromatic herbs, this dish is not only satisfying but also incredibly nourishing.

This stew is an excellent option for individuals looking for balanced meals that support gut health, stable energy, and immune function. It’s also naturally vegan, gluten-free, and loaded with plant protein, making it ideal for a wide range of dietary preferences. Whether served on its own, spooned over quinoa, or paired with crusty wholegrain bread, it delivers warmth and nourishment with every bowl.

Ingredients

Base & Vegetables

2 tbsp extra-virgin olive oil (about 30 ml)
1 large onion, finely diced (150 g)
3 garlic cloves, minced (12 g)
2 medium carrots, diced (160 g)
2 celery sticks, diced (140 g)
1 red bell pepper, chopped (160 g)
1 tsp ground cumin (3 g)
1 tsp smoked paprika (3 g)
½ tsp dried oregano (1 g)

Tomato Base

3 tbsp Biona Organic Tomato Purée (about 45 g)
1 can chopped tomatoes (400 g)
750 ml low-sodium vegetable stock

Protein & Add-ins

180 g dried green or brown lentils, rinsed
1 bay leaf
1 tbsp balsamic vinegar (15 ml)
½ tsp sea salt (adjust to taste)
¼ tsp black pepper

Optional Garnishes

Fresh parsley, chopped (10 g)
Lemon zest from ½ lemon
A drizzle of extra-virgin olive oil

Instructions
1. Prepare the aromatic base

Heat 30 ml olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5–6 minutes until translucent and slightly caramelised. This slow sautéing process creates a sweet, flavourful foundation for the stew.

Next, stir in the minced garlic and cook for an additional 1 minute, ensuring it becomes fragrant without burning.

2. Add vegetables and spices

Add the carrots, celery, and bell pepper to the pot. Cook for 5 minutes, stirring regularly. The vegetables should begin to soften but still maintain some firmness.

Sprinkle in the cumin, smoked paprika, and oregano. Mix thoroughly so all vegetables are coated in the spices. Allow the spices to warm for 30 seconds to release their natural oils and deepen their aroma.

3. Build the tomato foundation

Stir in 45 g Biona Organic Tomato Purée, allowing it to cook for 1–2 minutes. This step is essential: cooking down the tomato purée slightly caramelises it, boosting its natural sweetness and richness.

Add the chopped tomatoes and pour in the vegetable stock. Mix well to incorporate everything evenly.

4. Add lentils and simmer

Add the rinsed lentils and bay leaf. Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and cook for 25–30 minutes, or until the lentils are tender but not mushy.

Stir occasionally to prevent sticking, and add a splash of water if the stew thickens too much.

5. Season and finish

Once the lentils are cooked, remove the bay leaf. Stir in 15 ml balsamic vinegar to enhance depth and sweetness. Taste and adjust seasoning with sea salt and black pepper.

If you prefer a slightly smoother consistency, gently mash a small portion of the stew with a spoon against the pot’s edge.

6. Serve

Ladle the stew into bowls and garnish with chopped parsley, lemon zest, or a drizzle of olive oil. Serve warm.

This dish pairs beautifully with quinoa, brown rice, or wholegrain bread.

Nutrition & Benefits (per serving)

Approximate values depending on ingredients used:

Calories: 260–300
Protein: 14–16 g
Fibre: 10–13 g
Low in saturated fat

High in antioxidants from tomatoes, peppers, and herbs

The Biona Organic Tomato Purée enriches the stew with lycopene, a powerful antioxidant linked to heart health, anti-inflammatory benefits, and improved skin vitality.