Spanish lentil stew

Spanish lentil stew

Delicious lentils are high in fiber, and protein. The perfect meat free alternative.
Course Dinner, Lunch, mealprep
Cuisine Mediterranean
Servings 1
Calories 261 kcal


  • 2 tbsp Coconut oil
  • 1 Large onion, chopped
  • 2 Garlic cloves
  • 1 Large potato, cut into bite-size pieces
  • 2 Carrots, chopped
  • 100 g Green beans, chopped
  • 2-3 Bay leaves
  • 150 g Brown lentils
  • 700 ml Vegetable stock
  • 475 ml Tomato passata
  • Chilli powder, to taste


  • In a large pot, heat oil over medium-high heat, and sauté the onion and garlic for 2-3 minutes.
  • Then add in the potato, carrots, green beans and bay leaves.
  • Cook for another 2-3 mins. 
  • Next, add in the passata and continue cooking for 2 mins.
  • Finally, add the lentils and the vegetable stock.
  • Bring to boil, reduce the heat to low and simmer for 30 minutes or until lentils are cooked. 
  • Season with salt and pepper, and hot paprika to taste.
  • If necessary, add more stock, depending on the consistency you want to achieve (more think for stew, more liquid for soup).  
  • Remove the bay leaves and garlic before serving.


Pro Greek Tip
Add white vinegar just before serving (believe me, it's amazing!)
Key Features:
  • Gluten free
  • Vegan• Diary free
  • Plant power
  • Meal prep friendly
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Keyword fibre, healthy, lenitls, longevity, plantbased