Healthy winter stew full of whole grains and vegetables. This lentil stew is perfect for the cold days. It can be stored in the fridge for up to 4 days. 

Vegan Winter Lentil Stew

This lentil stew is full of protein and it is great for the cold winter days.
Prep Time15 mins
Cook Time10 mins
Course: dinner, lunch
Cuisine: Mediterranean
Keyword: plant based, vegan friendly, vegetarian friendly
Servings: 2 servings
Calories: 428kcal


  • Pressure cooker


  • 300 grams Red peppers You can also use green peppers
  • 200 grams Carrots
  • 1 Onion
  • 150 grams Green Lentils
  • 50 grams Soup & Broth Mix
  • 1 Vegetable Stock
  • 1 tbsp Olive Oil


  • Chop the onion, peppers and carrots
  • Heat the olive oil in the pressure cooker. Add the onion and fry for about 5 min
  • Add the peppers and carrots and cook for another 5 min
  • Add green lentils and soup broth mix
  • Add water up to 1cm above the lentils
  • Add the vegetable stock cube
  • Close the pressure cooker and cook for 10 minutes. (This may vary depending on the pressure cooker - If the vegetable broth has reduced considerably, you can add additional afterwards)


You can add other vegetables such as spinach, potato, etc.
Depending on the type of lentils you use, you may need to soak them overnight. I buy green lentils from Holland and Barrett and they don't need to be soaked. 
I have also added a couple of times a tablespoon of nutritional yeast. 
Nutritional Information*
428 Kcal
59.3 grams
22.1 grams
4.2 grams
*Please note the nutritional information within this table is an approximate estimate.