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Mediterranean Lentil Stew

A slow cooked, hearty stew that just happens to be vegan and good for you? After weeks of eating out and busy schedules I was craving something home cooked that tasted like it took a long time and I wanted it to be vegetarian so I can share it with my husband so... Voila. An easy to make delicious and healthy dinner.


2 cups green lentils (washed and soaked for at least 2 hours)

1 yellow onion (sliced)

3 cloves garlic (sliced)

2 large carrots (cut into large chunks)

1 large zucchini (cut into large chunks)

1 tsp tomato paste

Olive oil

S + P




Vegetable stock or water


Sautee the sliced onions in olive oil until translucent. Add the vegetables (you can use whatever you like, substitute any veggie with potatoes, celery etc...) and sautee for a few minutes. Add the garlice and the tomato paste and all the spices and cook for a minute. Add the lentils and cook for a minute. Add enough water to cover the lentils and measure an inch over (most likely 4 cups). Bring to a boil then reduce to medium heat and cover and let it summer for 45 min to an hour. Uncover and bring to a high heat to reduce the sauce for a few minutes. Drizzle with a little olive oil and serve.


1. Check that the lentils are done by making sure they're tender

2. Taste the stock you've made to make sure it tastes good and doesn't need more seasoning

3. You can use vegetable or chicken stock for a richer taste

4. I eyeball the spice amounts but if you're uncomfortable doing that then start with around 1/2 tsp for each of the spices and add as needed


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