Lentil & Veg Stew


2 garlic cloves
1 onion
2 carrots
1 yellow pepper
1 stick of celery
1 tablespoon vegetable oil
1 x 400g tin green lentils
1 x 400g tin of chopped tomatoes
1 vegetable stock cube
2 tablespoons dried mixed herbs
Black pepper, to taste
50g frozen peas or green beans


  1. Peel the onion, garlic and carrots. Crush or dice the garlic and chop the onion and carrots.
  2. Wash the pepper and celery. De-seed and chop the pepper. Finely slice the celery.
  3. Heat the oil in a large saucepan, over a medium heat.
  4. Add the carrots and cook for 2 minutes, stirring regularly
  5. Add the onions and celery and cook for a further 3 minutes, stirring regularly
  6. Add the garlic and pepper and cook for 2 more minutes, stirring regularly
  7. In a measuring jug, mix the stock cube with 300ml of boiling water and add to the saucepan
  8. Drain the lentils, in a sieve of colander, and rinse them under a tap
  9. Add the lentils, tomatoes, mixed herbs and black pepper to the saucepan
  10. Bring to the boil then reduce the heat to low. Cover and simmer for 30-40 minutes
  11. 5 minutes before the end of cooking add the peas or green beans

* Any leftover stew can be kept in the fridge to eat for up to 2 days later. Alternatively, it can be placed in freezer bags and stored in the freezer for up to 3 month.

* Instead of lentils, you could use chickpeas or beans (such as pinto or cannellini) for this recipe

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