Creamy lentils, melt-in-your-mouth vegetables, a hint of orange and a rich herb and spice blend provide a rich, fulfilling, vegan and gluten-free stew.

Comforting Lentil And Vegetable Stew

This is a great recipe which is cheap, nutritious and delicious (what more could you ask for?) Creamy lentils, melt-in-your-mouth vegetables and a rich herb and spice blend make for a really hearty and fulfilling stew here, and the slight hint of orange gives an interesting twist. I ate with brown rice and raw cabbage (yeah, I like that), but it goes brilliantly with this ‘slaw. It would also work with any other grain and a plain salad, or even just a crusty piece of bread to mop up the juices. You could even put it inside some pastry for a hearty pie.

There are quite a few ingredients in this stew, but you you could cook up a large batch as it freezes really well. Substitutes are fine too: if you don’t have leeks, use onions and if you don’t have squash, use potato (like I did in the picture!). Any greens are fine, and if you don’t like orange, try lemon instead!

Comforting Lentil and Vegetable Stew
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
  1. 200g lentils (green, brown or puy)
  2. 1 tbsp rapeseed oil
  3. 1 leek (about 200g), washed and chopped
  4. 4 cloves garlic (about 20g), finely chopped
  5. 1.5 tsp salt
  6. 1 tsp freshly ground black pepper
  7. 2 tsp paprika
  8. 2 tsp dried oregano
  9. 1 tsp chilli flakes
  10. 7g fresh thyme (tied in a bouquet garni) or 2 tsp dried thyme
  11. 40g gluten-free (or normal) flour
  12. 1 litre vegetable stock
  13. 2 stalks celery (about 150g) chopped in to chunks
  14. 1 medium carrot (about 100g),chopped in to small chunks
  15. 700g squash (peeled weight), in large chunks
  16. 100g frozen spinach
  17. 100g frozen peas
  18. Zest (about 1 tbsp) and juice (50ml) of an orange
  1. In a small saucepan, cook the lentils in boiling water. Use packet instructions, but they should take around 20 minutes to get tender. When they are cooked, drain them.
  2. In a second medium sized pan over medium heat, heat the oil.
  3. Add the leek and fry for around 5-10 minutes, until soft.
  4. Add the garlic and fry for a minute more.
  5. Add the salt, pepper, paprika, oregano, chilli flakes, dried thyme (if using) and fry for a further minute.
  6. Add the flour and stir around the pan for a few minutes.
  7. Now stream in the stock, whisking as you pour. The liquid should start to thicken up immediately.
  8. Throw in the fresh thyme (if using instead of dried), celery, carrots and squash and bring to a boil. Turn the heat down and cook until the vegetables are tender (about 20 minutes).
  9. Add the peas, spinach, cooked lentils and orange zest and juice. Cook for about 5 more minutes until the peas and spinach have been defrosted. Remove the bouquet garni (if using fresh thyme) and serve!
  1. Garnish with fresh parsley if you like!


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