Spicy Vegetable and Lentil Stew

Now, I am no Jamie Oliver, but I can follow a recipe.  Today though, I am really chuffed that not only have I formulated my own recipe but its edible too – Yippee! 🙂  On to bigger and better things 😉



I love nothing more than a big satisfying bowl of vegetables.  My husband and kids love their protein, normally in the form of meat.  Now, I do eat meat, but I prefer vegetables, pulses and beans and happy without it.  This recipe is super easy to make, cheap and as a bonus can be frozen in batches for later use when you need a meal in a hurry.  It is low calorie, low fat.  My idea of a perfect dish, especially if you are looking at dropping a few pounds.


  • 1 large onion
  • 2 garlic cloves (crushed)
  • 4 carrots (diced)
  • 2 parsnips (diced)
  • 1/2 cauliflower
  • 1 tbsp rapeseed oil
  • 400g tinned chopped tomato
  • 400g tin lentils (drained and rinsed)
  • 300ml veg stock
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp cayenne pepper
  • salt/pepper to taste.
  • handful of coriander (chopped)


  • Fry off onion and garlic until soft.  Add all spices.  Cook for a further minute then add carrots, parsnips, cauliflower and coriander.  Cook for 2 to 3 minutes until all vegetables are covered in spice.
  • Add the tomato and veg stock.  Leave to simmer until vegetables are tender.  Add the lentils with around 10 minutes to go.

To serve, add this deliciousness to short grain brown rice.  Alternatively, it tastes just as good on a bed of spinach.  Serve with a dollop of yoghurt of your choice.  I have used dairy free soya yoghurt.  Coriander to garnish.



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