Skip to content
Main course · Mexican

Vegan Northern Lentil and Potato Stew with Red Chile

40 min Serves 4 ~329 kcal/serving ~£5.00 (£1.25/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.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 300 g green lentils
  • 300 g potatoes
  • 2 dried guajillo chillies
  • 1 onion
  • 2 garlic cloves
  • 800 ml vegetable stock

Nutrition (per serving)

Calories
329 kcal
Protein
21.2 g
Carbohydrate
53.7 g
of which sugars
4.7 g
Fat
2 g
of which saturates
0.3 g
Fibre
9.7 g
Salt
1.54 g

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

Method

  1. 1

    Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain and blend with the onion and garlic cloves.

  2. 2

    Fry the blended chilli paste in a large pan for 3 minutes.

  3. 3

    Add the green lentils, potatoes and vegetable stock, then simmer for 25 minutes until the lentils and potatoes are tender.

  4. 4

    Serve hot in bowls.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.