Spanish Lentil Stew

A great tasting stew to enjoy on a cold winters evening.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: Spanish
Keyword: Dairy Free, Gluten Free, Main Course, Vegetarian
Servings: 4 Servings
Calories: 261kcal


  • 2 tsp Coconut Oil
  • 1 Large Onion (Chopped)
  • 2 Garlic Cloves
  • 1 Large Potato (Cut into bite-size pieces)
  • 2 Carrots (Chopped)
  • 100 grams Green Beans (Chopped)
  • 2-3 Bay Leaves
  • 150 grams Brown Lentils
  • 700 ml Vegetable Stock
  • 475 ml Tomato Passata
  • Chilli Powder (To Taste)


  • In a large pot, heat oil over medium-high heat, and sauté the onion and garlic for 2-3 minutes. Then add in the potato, carrots, green beans and bay leaves. Cook for another 2-3 minutes.
  • Next, add in the passata and continue cooking for 2 minutes. Finally, add the lentils and the vegetable stock. Bring to boil, reduce the heat to low and simmer for 30 minutes or until lentils are cooked.
  • Season with salt and pepper, and hot paprika to taste. If necessary, add more stock, depending on the consistency you want to achieve (more think for stew, more liquid for soup).
  • Remove the bay leaves and garlic before serving.



Calories: 261kcal | Carbohydrates: 47g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Sodium: 763mg | Potassium: 1294mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6261IU | Vitamin C: 32mg | Calcium: 77mg | Iron: 6mg