Slow-Cooked Vegetable & Lentil Winter Stew

A nourishing plant-forward meal that celebrates seasonal vegetables and warming spices.

Serves: 4–6

Cooking Time: ±45 minutes

Ingredients

  • 2 tbsp olive oil 
  • 1 onion, chopped 
  • 3 carrots, diced 
  • 2 celery stalks, sliced 
  • 2 potatoes, cubed 
  • 1 cup brown lentils (rinsed) 
  • 2 tomatoes, chopped (or canned equivalent) 
  • 1 tsp cumin 
  • 1 tsp paprika 
  • 1 tsp dried thyme 
  • 1 litre vegetable stock 
  • 2 cups chopped spinach or kale 
  • Salt and pepper 
  • Fresh parsley to serve

Method

  1. Heat olive oil in a large pot. 
  2. Sauté onion until soft. 
  3. Add carrots, celery and potatoes. Cook 5 minutes. 
  4. Stir in spices and tomatoes. 
  5. Add lentils and stock. 
  6. Bring to a boil, then simmer 30–35 minutes until lentils are tender. 
  7. Stir in greens and cook 5 minutes more. 
  8. Season to taste and garnish with parsley.

Why it works

This stew uses accessible winter produce to create a filling, affordable meal packed with nutrients – ideal for colder evenings.