Sweet & Sour Lentil Stew

  • Sweet & Sour Lentil Stew
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  • 2-3 cups brown lentils --- cooked in water with a bit seasalt
  • 1 big x carrot - cubed
  • 4 middle sized x potatoes - cubed
  • 1/2 a big x red capsicum (cubed)
  • 1 small x head broccoli - cut into small pieces
  • 1 handfull x green beans - halfed
  • 1 stalk x celery --- cubed
  • 1 small x onion, chopped
  • 1,5 x mussels beef style stock cube (its vegan!)
  • 1/4 cup white wine vinegar
  • 2-3 Tbls raw sugar
  • 1/2 tspn chilli powder
  • 1 small bunch fresh chopped parsley


Prepare you veggies and cook your lentils. If you like to use lentils from a tin, that’s totally fine. Heat some sunflower oil into a pot and start with the onion. Fry for a minute and add the potatoes, carrot, celery and fry for 5 min. Add the lentils and stock cube and fill up with hot water. I like it when all veggies are covered … but if you like it more soupy, just add more water. Now bring it to the boil for 5 seconds and turn the heat down to minimum. Let it cook slow with a very slight simmer! After 10 min add the capsicum, green beans and broccoli. Season with the vinegar, sugar and chilli powder. Shut the lid and give it another 10 min. Turn off the heat and add the parsley. Stir well, have a taste and reseason if you like. I like to give the stew another rest of 15 min before serving. ENJOY :-)

You probably need to adjust the vinegar and sugar. Some like it more sweet, some more sour. I like it in between. So just add the vinegar and sugar after your own taste!

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