Vegan Lentil Stew

Green, black and orange lentil stew with onions, carrots and spices - very suitable for cold winter days

  • Main DishesType
  • MediumDifficulty
  • 15-30 minPrep. Time
  • 10Serving/Unit


Green lentils, 1 cup
Black lentils, 1 cup
Orange lentils, 1 cup
Onion, 1 large unit
Garlic, 3 cloves
Carrot, 2 large units
grated on a grater
Olive oil, 3 tablespoons
extra virgin - for frying
Tomato paste, 1 tablespoon
Water, as needed
Ground cumin, 1 flat teaspoon
Hawaij for soup, 1 flat teaspoon
Coarse salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground
Lemon juice, 1/2 unit
freshly squeezed


1. Soak the 3 types of lentils in a large bowl with plenty of water, wait about 3 hours, strain and wash well.
2. In a large and wide pot fry the onions, garlic and carrots in olive oil until lightly browned for about 10 minutes.
3. Add the tomato paste, the lentils and a liter of boiling water to the pan (the water should cover the lentils in about 1 cm).
4. Mix, bring to a boil, cover the pot and lower the heat.
5. Cook for about 40 minutes until the lentils begin to soften.
6. Add the spices and the lemon juice, mix lightly and continue to cook on low heat for about 10 minutes (note that the stew remains slightly liquid).
7. Turn off the heat and serve hot a delicious vegan lentil stew.
8. Bon appetite (:

Total time: 3-4 hours

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 239 cal 167 cal
Proteins 14 g 10 g
Carbohydrates 40 g 28 g
Fat 4 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Vegan Lentil Stew
Delicious and healthy stew with lentils
Vegan Lentil Stew