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lentil stew | blog | easy as (vegan) pie

lentil stew | blog | easy as (vegan) pie

ahh lentil stew. An oldy but a goodie. Total TOTAL pov food, cause I always have a can of tomatoes and some dried lentils in the cupboard.


1/2 cup of lentils (I used green lentils, if you use red lentils cook them for half the amount of time)

1 can of diced tomatoes

1 tbsp of tomato paste

1 onion, diced

3 cloves of garlic sliced/diced/minced whatever

1 carrot, diced

1 small glug/splash of balsamic vinegar

1 bay leaf

6 cups of vegie stock (maybe more see how it goes)

1/2 cup of short pasta (gluten free pasta is great in this)

I chuck in a bit of dried oregano but any fresh/dried italian herb would do

some Sriracha because I'm a chili nut


1. Fry up the onion and garlic in some olive oil until translucent.

2. Chuck everything except the pasta into the pot and cook for about 20 minutes or until the lentils are just about tender.

3. Add the pasta and cook for another 10 minutes or until it is tender. Yum yum.

4. Serve with a bit of toasted sourdough drizzled with olive oil and sprinkled with sea salt.

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