Vegetarian lentil stew

Make this stew when you want a meal that’s both hearty and filling – it’s loaded with vegetables and tender lentils

  • Prep:20 mins
    Cook:45 mins
  • Easy

Nutrition per serving

  • kcal 425
  • fat 23g
  • saturates 7g
  • carbs 11g
  • sugars 0g
  • fibre 3g
  • protein 43g
  • salt 1.69g


  • 150g celery
  • 2 tbsp vegetable oil
  • 450g Maris Piper potatoes, peeled and cubed
  • 3 carrots, cubed
  • 1 leek, cut into small chunks
  • 1 garlic clove
  • 2 onions, finely chopped
  • 1l vegetable stock
  • 250g dried green lentils, rinsed and drained
  • 1 tbsp curry powder
  • 1 tsp red wine vinegar
  • pinch of sugar
  • 1 tbsp parsley chopped


  1. Snap the bottom ends of the celery and lift up to remove the strings, then finely chop. Heat the oil in a large saucepan, then add the celery, potatoes, carrots, leek, garlic and onions. Cook gently for 10-15 mins, until the vegetables have softened slightly.

  2. Add the stock, then stir in the lentils and curry powder. Bring to a boil, then reduce to a medium heat and simmer for 30 mins, until the lentils are tender. Taste and season with the red wine vinegar, a little salt and pepper and a pinch of sugar. Sprinkle over the parsley to serve.

    This recipe has been provided by Einfach Backen and not been re-tested by us.

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