Lentil Stew (vegan)

I’ve been looking for a good lentil stew recipe for a long time, the other day I came across one that seemed like a good basis although it wasn’t vegan, so I adjusted it and came up with the following recipe which turned out great. Hope you like it too!

Lentil Stew

  • Servings: 1 medium pot
  • Difficulty: easy-medium
  • Print

lentil stew


  • 3 Bay leaves
  • 1 tsp ground rosemary
  • 1 tsp dried sage
  • 1/2 tsp celery salt
  • 1/2 tsp fine black pepper
  • 4 cloves of garlic
  • 1 Carrot
  • 1 onion
  • 2 potatoes, medium
  • a few handfuls of spinach
  • 1 cup of red lentils
  • Vegetable stock (enough to cover, at least a pint)
  • 1 cup of white wine
  • 1/4 cup of soya cream (or more to your taste)


  1. Fry the onions and garlic.
  2. Add the rosemary, sage, pepper, carrot, and potatoes, and continue to fry for just a minute.
  3. Pour in the wine.
  4. Then add the lentils and bay leaves, and cover with stock.
  5. Cook for about half an hour to 40 minutes, topping up with water (or more stock if you have some left over) as needed so it just covers everything.
  6. Add the spinach and stir in the cream.
  7. Cook for a few more minutes.
  8. Enjoy.


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