Ian Thorpe’s African Stew


Ian Thorpe’s African Stew

Try this rich tomato and green lentil stew from Olympic athlete Ian Thorpe.

Cooking time: 1 hour, 45 minutes

Serves: 10


  • 3.5kg tomatoes, chopped
  • 2 red onions, sliced 
  • 4 garlic cloves 
  • 2 tbsp sugar 
  • 1 tbsp ground cumin
  • 80ml olive oil 
  • Sea salt 
  • Freshly ground black pepper
  • 2 cups green lentils
  • 3cm piece of ginger, peeled
  • 1 bay leaf 
  • 2 litres vegetable stock 
  • 250ml tomato puree 
  • 3 tbsp tomato paste 
  • 1 tsp sweet paprika 
  • Flat-leaf parsley leaves
  • Harissa to serve (a chilli paste)


  1. Preheat the oven to 180°C. 
  2. Put the tomato, onion and garlic in a large baking dish. Sprinkle with the sugar and cumin and drizzle with the olive oil. Season with salt and pepper and toss well. Bake for about 1 hour, until well browned. 
  3. Meanwhile, place the lentils, ginger, bay leaf and stock in a large saucepan and bring to the boil. Reduce the heat and simmer for 35–40 minutes, or until the lentils are tender. Remove the ginger and bay leaf. 
  4. Stir the tomato and onion mixture into the lentils, along with the tomato puree, tomato paste and paprika. Season to taste. 
  5. Serve garnished with parsley leaves, with harissa on the side.

This is an edited extract from Eat Well Now by Ian Thorpe published by Hardie Grant Books ($29.99, available in stores nationally).


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