top of page
Lentil Stew

Lentil Stew


  • 6 cups vegetable broth (vegan)
  • 2 cups dry green or red lentils
  • 2 large tomatoes, diced (or 2 cups cherry tomatoes, chopped)
  • 1 large yellow onion, minced
  • 1 large carrot, minced
  • 3 ribs celery, minced
  • 1 small zucchini, minced
  • 3 garlic cloves, minced
  • 1/4 cup fresh basil or 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground coriander
  • 1/8 tsp iodized sea salt, to taste
  • 1/8 tsp freshly ground black pepper, to taste
  • Garnish with fresh parsley and/or cilantro
  • Instructions

    1. Heat up a large pot to medium heat.
    2. Once warm, add the onion, garlic, carrot, zucchini, celery and salt, and cook until the onions are translucent, approximately 6 to 7 minutes, whilst stirring continually to avoid burning.
    3. Add the lentils, tomatoes, broth, spices and stir to combine.
    4. Increase the heat to high and bring just to a boil.
    5. Reduce the heat to low, cover with a lid and cook at a low simmer until the lentils are tender, approximately 45 minutes.
    6. Serve warm, garnished with some fresh chopped celery, parsley and/or cilantro.
bottom of page