Spicy Lentil Stew With Rice

By McDonald, T.  |  Date 25th of Jan 2020

This is not only a tasty delight, but it is packed with vitamin A, C and K.  Vitamin A is needed by the body for growth and development, maintenance of the immune system and many other reasons.  The carrot, bell pepper and chilli pepper provide a great dose of vitamin A.  Notably, carrots are particularly rich in this multipurpose vitamin.  Cabbage gives a great dose of vitamin C and and big does of vitamin K.  The red bell pepper give a great dose of vitamin A and a big dose of vitamin C, which is good for maintaining healthy skin, blood vessels, bones and cartilage among other things.  In addition, red bell peppers have a good sauce of B6, which helps the body to use and store energy from protein and carbohydrates in food and much more.  Veg is not the only nutrition in this great dish it also has red split lentils that provide the body with much needed protein, roughage, iron and B6 for a bonus.  The chilli pepper also provides a good dose of vitamin A; however, its vitamin C content is massive! 


  • Split red lentils, 1/4 cup 
  • Cabbage, shredded
  • Carrot, small or half
  • Onion, chopped
  • 1/4 Red bell pepper, sliced
  • Red chilli pepper small or half chopped
  • Clove of garlic
  • Turmeric 1/2 tsp
  • Paprika 1 tsp
  • Soya sauce 1 tsp
  • French Mustard 1 tsp
  • Chilli relish 1 tsp
  • Tomato puree 1 tsp
  • Salt 
  • 1/2 Pepper, sliced
  • Water


Soak the red lentils for an hour then drain and add to a saucepan with some fresh water that just covers the lentils.  Bring to the boil and then turn down to a simmer.  Add the garlic, tomato puree, soya sauces, French mustard, turmeric, chilli relish to the lentils.  Add the remaining veg, salt and pepper and simmer for 20 - 25 minutes.  Boil the rice as stated on the packet.  I would usually garnish this with fresh coriander, but this this i used basil and chives. 


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