Growing up, my mum would make a delicious Greek lamb stew. It was one of those meals that you could smell cooking a mile away and your first spoonful would instantly make you feel so warm and loved. Enjoying that stew at the dinner table with all my family was a real core memory for me growing up and evoked a feeling that I wanted to bring into my home too.

However, at the time of creating my own take on mum's stew, I was following a plant-based diet. So, instead of using lamb as my protein, I opted for lentils and cannellini beans which makes this meal deliciously filling and fibre-rich too.

I love to serve this wholesome bean and lentil stew alongside some steamed rice and buttered toast - with a generous sprinkle of freshly grated parmigiano.

I hope you enjoy it as much as I do!

bean and lentil stew in grey bowl with slice of buttered toast and spoon

cosy bean and lentil stew

Inspired by my mum's Greek lamb stew, this bean and lentil stew is so cosy and warming. Serve it alongside steamed jasmine rice with a squeeze of lemon and a slice of buttered toast (and don't forget the parmigiano!) for a deliciously wholesome meal that is also baby-friendly!
Course Dinner, Main Course, Stews and Casseroles
Servings 6

Ingredients  

  • 1 medium brown onion thickly sliced
  • 1 small carrot peeled and thickly sliced
  • 4 garlic cloves minced
  • 1 large sprig fresh rosemary finely chopped
  • 1 x 400g can brown lentils drained and rinsed
  • 1 x 400g can cannellini or butter beans drained and rinsed
  • 2 x 400g cans crushed tomatoes
  • 1 cup chicken or vegetable stock I like to use a chicken-style stock (which is plant-based)
  • 2 tbsp tomato paste
  • 2 large white potatoes cut into 1-inch cubes
  • 1 small sweet potato cut into 1-inch cubes
  • 170g butternut pumpkin cut into 1-inch cubes
  • 1 medium zucchini cut into thick half-moons
  • 2 dried bay leaves
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp dried thyme
  • 3 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions 

  • Heat the olive oil in a large, deep saucepan over medium-high heat.
  • Once hot, add the onion and carrot and cook for 3-4 minutes or until the onion has just softened.
  • Add the garlic and rosemary, tossing constantly for 30-60 seconds or until fragrant.
  • Add the lentils, beans, crushed tomatoes, stock and tomato paste. Stir well.
  • Add the remaining vegetables, bay leaves, oregano, basil and thyme. Season with salt and pepper and stir again to mix everything together.
  • Cover with a lid and reduce the heat to medium-low. Simmer for 1 hour and 15 minutes, or until all vegetables are tender. Taste and season with more salt and pepper as desired.
Keyword baby-friendly, plant-based recipes, toddler-friendly
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