Vegetarian Lentil Stew

Delicious! Have you ever just wanted a tasty hearty stew on a cold winter day? Stews are a fantastic way to get all the nutrients you need from all the different types of vegetables you can add. I love to add lentils to my stews. They give it that earthy taste and their an excellent source of protein and fiber, which will help with digestive health.

photo (6)Ingredients

  • 2 tbsp coconut oil
  • 4 garlic cloves, minced
  • 1 medium onion, chopped
  • 1/2 cup lentils ( preferably dried)
  • 2 cups vegetable broth
  • 2 carrots, chopped
  • 3 small potatoes, chopped
  • 2 celery stalk, chopped
  • 1 can whole tomatoes
  • 1/4 cup balsamic vinegar
  • 2 tbsp Vegan Worcestershire sauce ( organic)
  • 2 bay leaves
  • 1 tbsp dried thyme
  • 1 tbsp sea salt
  • 2 tbsp paprika
  • ground pepper to taste
  • 2 tbsp spelt flour mixed with 1 tbsp water


  1. Melt coconut oil in a medium pot, add garlic and onions. Cook for approx 3 minutes. Add lentils and stir with coconut oil, garlic and onions together
  2. Add broth with carrots, potatoes, celery and tomatoes. Bring to a boil and add all the remaining ingredients, except for the flour mixture. Cook on low heat covered for 45 minutes, until the lentils are cooked and vegetables are tender
  3. Add flour mixture while the stew is still boiling, cook for a remaining 15 minutes, then serve hot

Yield: 4-6


Curry Apple Squash Soup

I love Squash Soup, especially in the fall. There are so many different ways  to prepare squash. Roasted, puréed  mashed or even grilled.  I would have to say my favourite is to use squash in soups. There are two types of squash – butternut and acorn.  You can make this soup to your liking, by adding some hot spice, sweet fruit or earthy herbs. In my recipe, the earthiness of the curry and sweetness of the tart apple combines quite well with each other. Be sure to use green apples to give the soup the subtle sweetness. It’s quick and easy!


  • 1lb butternut squash, chopped
  • 3 green apples, skins removed & chopped
  • 1 medium white onion, chopped
  • 1 tbsp curry powder
  • 1 tsp sea salt
  • 1 tbsp cumin
  • 1 tbsp coconut oil
  • 1 tbsp raw agave
  • 2 cups vegetable broth
  • 1 cup water


  1. Add coconut oil to a medium-sized pan, cook on stove top medium heat until melted
  2. Add chopped onions and cook until translucent
  3. Add chopped apples cook for 5 mins with onions, curry powder, cumin & sea salt
  4. Cook for another 5-8 mins until fragrant. Add vegetable broth & water bring to a boil  and cover with a lid
  5. Turn down to low heat, cooking for approx 10 mins until squash and apples are tender, stirring occasionally
  6. Spoon cooked ingredients into food processor on medium speed until smooth
  7. Pour soup back into your pot, stir in raw agave and serve

Yield: 4-6 people