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Main course · Argentinian

Guiso de Lentejas Vegetariano (Vegan Lentil Stew)

40 min Serves 4 ~404 kcal/serving ~£3.60 (£0.90/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 300 g dried brown lentils
  • 2 carrots, diced
  • 300 g waxy potatoes, peeled and diced
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 ripe tomatoes
  • 900 ml vegetable stock
  • 1 tsp sweet paprika
  • 1 tbsp olive oil

Nutrition (per serving)

Calories
404 kcal
Protein
22.1 g
Carbohydrate
60 g
of which sugars
8.5 g
Fat
4.9 g
of which saturates
0.8 g
Fibre
11.8 g
Salt
1.76 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and cook the onion, garlic and carrots for 6 minutes, then stir in the sweet paprika and tomatoes and cook for 3 minutes.

  2. 2

    Add the lentils, potatoes and vegetable stock. Bring to a simmer, cover and cook for 25-30 minutes, until the lentils and potatoes are tender.

  3. 3

    Mash a few spoonfuls against the side of the pan to thicken the stew, if you like.

  4. 4

    Serve in deep bowls.

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