The secret to making vegetarian dishes tasty is to brown the vegetables in batches, in the same way that you would brown meat and onions to enhance the flavors and make a delicious dish. Use the same concept with your vegetables.
This basic recipe can be used to make many other tasty dishes.
For example, turn this stew into a Vegetarian Curry by adding curry spices and serve with rice and chutney.
For a Chili Con Carne substitute the lentils with baked beans, grate carrots and add chili.
For a pasta topping use tomatoes, onions, garlic, red & green peppers, mushrooms & tomato puree. Then grate cheese on top.

Your options are endless. Be as creative as you want to be. :-)

Basic Ingredients:

1-2 Onions peeled & chopped
1-2 tomatoes chopped
1-2 Tbsp Tomato puree
2 carrots peeled & sliced
1-2 cloves garlic peeled & crushed
1 red pepper chopped
1 quarter cup lentils rinsed
1 green pepper ( optional)
1-2 baby marrows ( courgette)
1 aubergine ( optional)
1-2 potatoes peeled & chopped
green beans topped& tailed
Olive oil or butter for frying
Seasoning or
Herbamare


Use a large pot to brown vegetables in batches.
Heat oil and brown sliced carrots.
Add onions and cook until golden brown.
Set aside into a side dish large enough to hold all
the vegetables as they have been browned.
Add more oil and brown potatoes, lentils set aside.
Brown the courgette and peppers, set aside and
continue until all the vegetables have been browned.
Return the vegetables to the large pot and mix together.
Add tomato puree, seasoning and
Add enough water to cover vegetables.
Bring to the boil then turn down heat.
Simmer for 35-45 min or until vegetables are soft.


The gravy should have evaporated and stew should be thick.

Serve in a bowl and garnish with Parmesan cheese and if you like, ground black pepper.

Tip: Lentils are high in protein. I use the little black lentils as they are quick to cook and you do not need to soak them overnight.

This recipe was posted for Jessica.
Happy vegetarian Cooking :-)