Comfort Food, Dinner, Vegan
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Lentil & Veggie Stew


image.jpegServes 4 


  • 1 Cup Red Lentils
  • 1/2 Tin Chickpeas
  • 2 Medium Carrots
  • 120g Mushrooms
  • 1 Courgette
  • 2 Shallots or 1 Medium onion
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 100g Spinach
  • 1 Vegetable Oxo Cube
  • 1.5 Tbsp Garlic Puree
  • 2 Tbsp Tomato Puree
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Cumin
  • 1/4 Red Chilli
  • 1/4 Green Chilli
  • 2 Tsp Turmeric
  • 1/4 Piece of Ginger
  • 1 Tbsp Mixed Herbs
  • 1 Tbsp Cornflour
  • 600ml Water
  • Salt and black pepper to Season


Peel and cut the carrots into quarters, then pop them into a sautée pan with a little water, cover the pan and leave to steam.

Continue to peel and chop all the other vegetables (keep them chunky) and when the carrots have softened, add them to the pot along with the garlic and tomato puree, plus the herbs and spices; leave the veggies cook for a five minutes, before adding all of the other ingredients, minus the cornflour, chickpeas and spinach.

Cover the pot with a lid, lower the heat and leave to stew for 40 mins to an hour. Make sure you stir the pot often to prevent the lentils sticking and also make sure to top up the water if need be.

When the vegetables and lentils are soft, or el dente; switch the heat off and add in the chickpeas and spinach.

Next, add the cornflour to cold water, stir and pour in to the stew to thicken the sauce slightly.

If you don’t want to fuss, then throw it all in a slow cooker and leave it do the rest. I’m seriously considering investing in one of these 😉

You can serve this with rice, potatoes, pasta, whatever you like.

Follow me on Instagram for more vegan ideas.


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