Hearty Lentil Stew



  • 2-3 carrots
  • 2-3 cups of vegetable stock
  • 1.5 – 2 cups of dry red lentils
  • 1 small onion or leek
  • 1 (small) head of cauliflower
  • 1 Granny Smith
  • 1 bay leaf

Sauté the peeled and thinly cut carrots and onions (or leeks) in a splash of olive oil for a couple of minutes, or until they have softened slightly.  Add the chopped cauliflower florets and the apple (also peeled and diced). Cook for 2 minutes. Add the veggie stock and bay leaf, bring to a boil. Lastly, add the lentils and simmer for 20-30 minutes. Enjoy!



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