Vegan Curried Tomato and Lentil Stew

Vegan Curried Tomato and Lentil Stew

This hearty stew has just enough spice to keep you warm and feeling nice during the holiday season


Top photo credit: Vegan Epicurean

I don’t always post my recipes that I picture on Instagram everyday but sometimes I think that as the weather is colder its always nice to have a recipe on hand, for those days where you can’t think of what to make and just want to wrap yourself up and lounge around on the sofa in the evening.  


  • One carton / can chopped tomatoes
  • Dry yellow lentils
  • Asparagus / green beans
  • Mushrooms
  • Garlic and shallots
  • Variety of herbs (curry powder, paprika, dried greens, salt and pepper)
  • 500 ml of vegetable stock
  • Cooking oil
  • Large crock pot with lid
  • Fresh herbs (optional for topping)


  1. Wash and rinse your lentils well.
  2. Wash and dice your vegetables.
  3. Peel and chop your garlic and shallots and then place them into your cooking pot utilising good cooking oil.
  4. Add the shallots and garlic first and allow them to sweat. Then add the rest of the vegetables (except the asparagus).
  5. Add your herbs and curry powder (make sure you curry powder is pure and does not have any flour fillers).
  6. Add the uncooked lentils along with the stock and and chopped tomatoes.
  7. Cover with a lid and let it simmer on medium low for 35 minutes (now is the part when you do the cleaning up or whatever you want whilst waiting).
  8. With around 10 minutes to go add in your chopped asparagus / green beans.
  9. Remove from the pot and you can serve with your choice of rice / quinoa / millet / buckwheat or eat it on its own as a soup (add more stock in this case / blend).
  10. Garnish with fresh coriander / parsley.

This dish is really delicious and leftovers work even better as the flavours have more time to combine together.

TIP: make sure no extra salt is added when your cooking the lentils. If needed add after the 45 minute mark.

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 That’s all friends 


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