Lentils Stew

Lentils Stew

A warm vegan stew enriched with a tasty tomato sauce and aromatics: an healty source of fiber and vegetal protein.

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 1h 10 min (COOK TIME: 1h / PREP TIME: 10 min)

cooking sketch Medium

4 people


  • 500 g Lentils
  • 400 g Mutti Peeled Tomatoes
  • 2 Spoons Mutti Double Concentrated Tomato Paste
  • 1/2 Onion
  • 1 Carrot
  • 1 Stick Celery
  • 750 ml Vegetable broth
  • 30 ml Extra virgin olive oil
  • Salt
  • Pepper
  • Bay leaf
  • 1 slice of toasted bread on the side
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Lentils Stew: Method

  1. Place lentils in a fine mesh colander and rinse under cold running water to remove any dirt and debris. Discard any shriveled lentils and place them in a bowl filled with cold water for at least 2 hours.
  2. Finely chop the onion. Peel the carrot and remove the stringy part of the celery, then finely chop both the carrot and the celery.
  3. Heat a pan with a drizzle of olive oil and add the chopped onion, carrot and celery. Fry them off for a few minutes then add the drained lentils, so the flavours can mix together.
  4. Add the Mutti Peeled Tomatoes and Tomato Concentrate to the pan, followed by the vegetable broth and add a sprinke of pepper. Bring to the boil, add two bay leaves and cook on a low heat for 45/60 minutes. (Check the cooking time of the lentils you are using, they must be cooked al dente)
  5. Toast your bread and garnish your Lentil Stew with a drizzle of olive oil and a dash of pepper.

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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