Lentil and Tomato Stew

Yield: 2 servings

Stews are my favourite thing for lunch lately. I like them very hearty, made of legumes and with some vegetables to give colour. I usually also add some chard, kale, or parsley to garnish the meal.


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  1. Soak lentils for 6‐8 hours.
  2. Through the ingredients listed in the first table into a medium pot. Add enough water to almost cover the ingredients. Bring to boil and simmer covered for 15 minutes.
  3. Now, add tomato puree and mix well. Bring to boil and simmer for another 5 minutes. Add extra water if necessary.
  4. When the stew is done, mix in peanut butter. Make sure it’s well incorporated.
  5. Garnish with greens (onion, parsley, coriander) and nutritional yeast.


  • If you don’t like the taste of cumin seeds (I know that some people don’t), then just leave them out or substitute with caraway seeds, should you enjoy those.
  • Use any lentils that you have in hand – red, brown, or green. Remember that red lentils are ready much quicker.
  • If you do not have time to soak the lentils, make sure to wash them thoroughly and add more water while preparing.

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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