This warm vegan lentil stew is so healthy and packed with nutrients, perfect for winter time. It’s also delicious, filled with flavours, and oil-free. Not a pinch of oil for the making of it. Give it a try!
Whole peppercorns that you grind yourself will provide you with flavours far beyond what you get out of a container of pre-ground stuff. The reason is when pepper is ground, oils are released that in time will dissipate, leaving you with a much less desirable product. That is why we always grind the peppercorns, allspice and Juniper berries ourselves. Don’t buy them ground, grind them yourself and you will notice a very big difference in flavour!
If you liked this recipe, check out our Vegan Spanish Paella Recipe. It’s so delicious!
Our Healthy Lentil Stew (Oil-Free & Vegan)
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- 300 g black beluga lentils
- 300 g green lentils
- 500 g potatoes, peeled and cubed
- 500 g carrots, peeled and sliced
- 200 g celery, sliced (~3 sticks)
- 270 g green bell peppers, chopped
- 350 g tomatoes, cubed (2 large)
- 300 g yellow onions, coarsely chopped (3 medium)
- 4 garlic cloves, minced
- 1/2 cup red wine
- 4 small bay leaves
- 2 tsp turmeric
- 1 tsp black peppercorns, freshly ground
- 1/5 tsp cayenne pepper
- 1 tsp sea salt
- 10 corns Juniper berries
- 1 tbsp dried parsley
- 1/2 tsp allspice
- 1 ½ l water
- In a large pot, add 2 tbsp of water and bring to a boil. Reduce the heat to medium heat and stir in onions and cook until softened. Add the garlic and cook for 2 more minutes.
- Then, stir in carrots, celery and potatoes and cook for 5 minutes. Add the lentils and stir through.
- After 2 minutes, add the red wine and let it reduce. Add the tomatoes and stir through.
- Using a mortar and pestle, grind the black peppercorns, Juniper berries and allspice. Add them to the pot. Then add the cayenne pepper, turmeric, parsley and bay leaves.
- Add 1½ litres of water and bring to a boil increasing the heat to high heat. Add the green bell pepper and stir through. Reduce to low heat and let it all cook covered with a lid for 1 hour and 15 minutes, stirring occasionally.
- Serve into bowls and enjoy!
- Store in the refrigerator for up to 5 days or freeze.
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