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Simple Vegetarian Stew Recipe

Cook Time31 mins
Total Time31 mins
Servings: 4


  • 1 large purple onion, rough chopped
  • 1/4 cup olive oil
  • 500 ml stock veggie if you’re keeping the whole thing vegetarian / vegan otherwise I use chicken or beef broth
  • 1 tin BPA free chopped tomatoes or 1/5 cups tomato passata
  • 1 tin organic pinto or kidney beans, drained (I use Eden brand as they soak in Kombu for better legume digestion)
  • 1 tin organic lentils, drained (Global Organics is my fave lentil brand)
  • 3 cups baby spinach or kale
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1-2 cups fresh herbs to garnish (parsley for keeping it Euro or coriander if you want to take it into Mex territory with avocado, cheese and corn chips)


  • Fry the chopped onion in the olive oil
  • Once just getting browned, add the garlic salt, rosemary, thyme and fry for 1-2 minutes
  • Add everything else
  • Simmer for 30 mins on low until thick and rich. Add salt and pepper to taste.
  • DONE. Too easy, right? Feeding 4
  • Serve with sautéed spinach and quinoa or rice.