Lentil Stew


  • 250 gm brown lentils
  • 1 small stick of chopped celery
  • 1 small sliced leek
  • 1 medium-sized sliced carrot
  • 1 bay leaf
  • a handful of thyme
  • 1 tbsp vegetable stock powder
  • 2 medium cubed potatoes
  • salt and pepper to taste


In a medium-sized pot, bring the lentils to a rapid boil in plenty of cold water. Take off the scum that will rise after a few minutes, and then turn pot down to a gentle simmer. Add celery, leek, carrot, bay leaf, thyme and a tablespoon of vegetable stock powder. Simmer for 15-20 minutes, and then add the cubed potatoes. Simmer until potatoes are cooked, then season to taste with salt, pepper and maybe more vegetable stock powder. At this stage, remove the stalks of thyme if using fresh thyme. Turn off the heat, let sit for 5 minutes. Serve.

Serves 5-6