Lentil and Tomato Stew

Yield: 2 servings

Stews are one of my favorite meals for lunch. I like them very hearty, made of legumes and lots of vegetables. I usually also add some chard, kale, or parsley to garnish the meal.



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


  • If you don’t like the taste of cumin seeds, try caraway seeds.
  • Use any lentils that you have in hand – red, brown, or green. Remember that red lentils cook more quickly.
  • If you do not have time to soak the lentils, add more water while preparing and leave more time for them to cook.

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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