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Lentil Stew With Root Vegetables


1 acorn/butternut squash, peeled and diced

1 large sweet potato, peeled and diced

2 parsnips peeled and diced

1 potato peeled and diced (optional)

150 gr of pumpkin (1 cup) peeled and diced

2  carrots peeled and diced

1 cup of lentils, washed and soaked in water the day before, preferably slightly sprouted

1 small onion (optional)

1 can of coconut cream

1 tsp of sea salt/cumin

1/2 a teaspoon of spice of your choice: turmeric, cumin, oregano, nutmeg, thyme etc.

1 teaspoon olive oil


Fry the onion with a little bit of olive oil and a sprinkle of water until lightly browned.

Add the lentils, the vegetables and the spices and cover everything with water or coconut cream.

Cook over medium heat until everything softens.

Serve on a bed of cooked rice, buckwheat or quinoa.

Lentil Stew With Root Vegetables
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