Lentil Vegetable Stew

Name: Lentil Vegetable Stew
Cook time: 40 min
Yield: 4 servings
Ingredients: 250g (dry) dried green lentils; 2 medium carrots, chopped; 300g swede, cubed; 1 large onion, finely diced; 1.2 litres vegetable stock; 400g tinned tomatoes; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 tsp dried thyme

A wholesome, fiber-rich plant-based stew packed with earthy lentils and seasonal root vegetables, perfect for warming up on a chilly evening.

40 min

Cook time

Servings

Easy

Difficulty

~810

Calories

Nutrition (per serving)

810

Calories · kcal

Protein · g

144

Carbs · g

Fat · g

Ingredients

dried green lentils — 250g (dry)
carrots, chopped — 2 medium
swede, cubed — 300g
onion, finely diced — 1 large
vegetable stock — 1.2 litres
tinned tomatoes — 400g
vegetable oil — 2 tbsp
garlic, minced — 3 cloves
dried thyme — 1 tsp

Method

1
Heat the vegetable oil in a large pot over medium heat and sauté the onion until softened, about 5 minutes.
2
Add the garlic and thyme, cooking for another minute until fragrant.
3
Stir in the carrots and swede, coating them well in the oil and aromatics.
4
Add the lentils, tinned tomatoes, and vegetable stock. Bring the mixture to a boil.
5
Reduce the heat to low, cover, and simmer for 30-35 minutes until the lentils and vegetables are tender.
6
Season to taste with salt and black pepper before serving hot.

Why this works

The combination of earthy green lentils and the natural sweetness of the carrots and swede creates a balanced, savory depth, while the tomatoes provide a necessary acidity to brighten the stew.

Equipment

Large heavy-bottomed pot, Chef's knife, Chopping board, Wooden spoon

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