Mediterranean Lentil & Olive Stew

This recipe is a Winter favourite in our house! It’s filling, loaded with plant protein and essentially tastes like a hug in a bowl.


⌁500g dried brown lentils

⌁600g tomato passata

⌁1 red onion, diced

⌁1/2 jar of pitted kalamata ollives

⌁2 garlic cloves, minced

⌁1/2 cup nutritional yeast

⌁1tbsp olive oil

⌁1tbsp chopped parsley


⌁2tsp garlic powder

⌁salt to taste

⌁1tbsp Maggi liquid flavouring (optional but recommended)

⌁veggie stock

⌁cayenne chili powder

⌁paprika powder


Start by soaking your lentils in water for at least 12 hours. Wash and drain them a few times before cooking.

In a large pot, sauté the onion with the oilve oil until soft, then add the garlic cloves.

Add the lentils, tomato passata and veggie stock to cover the lentils and stir.

Add in all of the seasonings to taste and cook for 30mins or until tender, stirring occasionally and keeping the pot half covered.

Give the olives a rough chop and add them to the pot, along with the nutritional yeast and parsley.

Cook for an additional 10 minutes and serve.

Garnish with more nutritional yeast and pumkin seeds and serve with a slice of bread .

2 thoughts on “Mediterranean Lentil & Olive Stew

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