Vegan or Vegetarian Lentil Stew

A staple on the mediterranean diets, legumes are close to “superfood” now.

For me, its confort food and also a really easy fast dish!




Peppers, Carrots, Celery […. add any other vegetable you have in the fridge, or even potatoes, this is a very forgiving recipe ]

Olive oil

Paprika (Pimentón de la Vera)

Bay leave

Cumin seeds

Feta or Vegan cheese (optional)


Soak the lentils. Depends on the type of lentils, it will require more or less soaking. In this case I left them about 8 hours. [Health note about soaking at the bottom]

Cut the vegetables in any shape you like, in this case I went for small dices.

Brown the vegetables with a bit of olive oil, until soft and slightly colored.

Add paprika and stir.

Add pre-soaked lentils, bay leave and cumin and cover with water until one finger above the lentils.

Season to taste, I just only added salt.

Cook for 20 min (or until lentils are cooked). In case you run out of water, you can add more hot water to the pot.

(Optional) Top with feta or vegan cheese and chives

[Flavor tip] It tastes better the day after!

[Health tip] Soaking lentils its not necessary, but reduces cooking time, increases digestibility, removes contaminants, reduces phytic acid effects helping to absorbe the nutrients.


Note: if you are not vegetarian and want an extra flavor kick, add a bit of chorizo

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