Lentil stew

No-waste Lentil Stew

Simmer up a pot of Lentil Stew, where hearty legumes lead a veggie parade, spiced with warmth and sprinkled with love. It’s a delightful flavor journey in a bowl

  • 1 hr
  • Serves 6
  • Beginner


  • 2 carrots (diced)
  • 3 leeks (diced)
  • 1 large garlic clove (crushed)
  • 1 tsp Carraway seeds, paprika, oregano & cumin
  • 1 tbsp Tomato Paste
  • 250g Dried Lentils
  • 1.3 litres of stock with 30g porcini mushrooms)
  • 400g tinned tomatoes
  • 300g Chopped Left over Green Vegetables (kale, cabbage and broccoli)


  1. Add the diced vegetables to a large pan and cook for 5 minutes until they have softened.
  2. Add the garlic clove, spices and tomato paste and cook for a further 2 minutes.
  3. Add the lentils and stir to combine the ingredients. Add the stock and tinned tomatoes.
  4. Simmer for 40 minutes until the lentils are cooked through. Top up with more water if the mixture looks like it is drying out.
  5. Add the chopped left over greens and cook for a further 5 minutes until they have wilted and are cooked.

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