Lentil Stew

A warming winter stew that is quick and easy to prepare. With anti-inflammatory properties in the tumeric and immune boosting vegetables.

3 portions


  • 1/2 onion, finely chopped

  • 2 crushed garlic cloves

  • 1 tsp ground cumin

  • 2 tsp black mustard seeds

  • 1 tsp freshly grated or ground tumeric

  • 1/2 tsp ground coriander

  • 1 medium sweet potato, diced

  • 1 carrot, diced

  • Half a whole cauliflower, chopped

  • 240g red lentils, rinsed

  • 6 cherry tomatoes, halved

  • 1 litre vegetable stock

  • Pinch of pink sea salt and a good grinding of pepper


  1. Saute the onion and garlic on a low heat for 5 minutes in a non stick pan with a little stock then add the spices and stir for 1 minute. Add all the rest of the ingredients, bring to the boil and simmer for 20 minutes until the lentils are tender.

  2. Serve with fresh coriander.