Loaded Lentil Stew

This stew is LOADED with delicious and nutritious lentils and plenty of vegetables making it a complete and fully satisfying meal. You could even add potatoes if you like for a little something extra! I topped it with some sprouts that I made in my super cool sprouter – if you haven’t seen one of these before you will be amazed! There are tones on the market, mine is similar to this one and I love it! I’m not an expert on the science behind it, but there’s something about sprouting beans and seeds that makes them even more nutritious. And they go perfectly on top of this stew – but don’t worry if you don’t have any sprouts on hand, I assure you this recipe will be just as good without.

Loaded Lentil Stew

Yield: about 4-6 servings


  • 6-8 cups veggie stock (I used homemade as there are very few good ones available to purchase) (start by using 6 cups and add more depending on how soupy you like it)
  • 1 cup dry lentils
  • 2 big chucks of fresh ginger, peeled and grated
  • 3 carrots, thinly sliced
  • 2 tomatoes, diced
  • 1 onion, diced
  • 5 stalks of celery, diced
  • 5 cloves garlic, minced
  • A few glugs of grape seed oil (you can use olive oil, but grapeseed oil has a much higher heat tolerance so the healthy fats are less likely to be destroyed)
  • A few swiss chard leaves, ripped into chucks
  • Handful of sprouts
  • Salt and pepper to taste
  • A splash of wheat-free organic tamari


Boil veggie stalk in a large pot. Add lentils. Reduce heat to med-low and cover for about 30 minutes, until the lentils are softer but still a little hard. Add the ginger, tomoatos, carrots, celery and onion. Cover and continue to cook for 10 mins or so, until the veggies are soft and lentils are cooked, but not mushy. Add the garlic and grapeseed oil. Add salt and pepper to taste. Serve on top of a few pieces of swiss chard, and top with a few sprouts and a swirl of tamari.

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