Posted by: susanjcaldwell28 | September 8, 2011




2 mugs of red lentils

2 onions chopped

4 carrots sliced

4 sticks of celery chopped

2 potatoes or parsnips diced in large chunks

A few florets of cauliflower

handful of fresh parsley and thyme

2 cloves of garlic

Tablespoonful  of cayenne, paprika or chilli powder – optional for a spicier stew


Wash lentils thoroughly in a few changes of water until water runs clear.  This removes the high starch content from them.

Put lentils in large pot and fill up three-quarters of the way with water.  Bring to the boil.

Add carrots, onions, parsley, cauliflower, celery,  parsnip or potato.  Simmer for 20 minutes or until potatoes/parsnipsare tender.

Serve with brown bread and vegan margarine.

This dish is very filling and warming and tastes even better if made the day before.   You can also make enough to last for two days and just add a little water the next day.



  1. can I use top rib beef instead of lentils.JOKE Susan!!(bad joke)

    • Feck off!!. Sorry just saw your comment now, I have lost the password I put into this so only check in occasionally. Have ya tried me lentil stew yet??

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