George’s Spicy Lentil Stew

By George Dryden | Serves 3-4

  • 150g each of lentils and quinoa – all rinsed
  • ¼ to ½ cauliflower, depending on size, small florets
  • 3 carrots, finely chopped
  • 400g tin of chopped tomatoes
  • 1 stick cinnamon, broken in half
  • 3 cloves garlic, crushed or finely chopped
  • 1 small, thin birds eye chilli, including seeds (leave out if you don’t like it spicy)
  • 1 tsp each cumin seeds, coriander powder, black pepper corns and ground ginger, turmeric and cayenne all ground up in pestle and mortar
  • 1 heaped tsp cardommon pods, crushed, with outer shells removed
  • 1 tsp sea salt*
  • 1 litre vegetable stock
  • 1 onion

(You can add tin of chick peas, drained, if you want to make it more filling)


  1. Heat veg oil and add onion and chilli pepper, leaving on a low to medium heat to soften for 10 mins approx.
  2. Add cauliflower and carrots, and leave to soften for a further 10 minutes.
  3. Add all spices (EXCEPT CINNAMON STICK) and salt/ (use 2 tsp tamari instead of salt if you prefer)
  4. Add lentil and quinoa mixture and mix well for a few minutes. If adding chick peas, put in now and mix well.
  5. Remove half the lentil and quinoa mixture, then spread the tin of chopped tomatoes over the remaining mixture in the pan.
  6. Add the remainder of the mixture, then add the vegetable stock, and finally, the broken cinnamon sticks (remember to remove before eating)
  7. Cover and simmer on a LOW heat for 35-40 minutes. 10 mins before end, stir in the crushed or finely chopped garlic.

*Not Hippocrates-approved. Why? Because there are far healthier alternatives, including tamari.

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by George

I’m George Dryden - a slightly-off-the-wall-but-in-a-good-way journalist, blogger and almost-raw vegan. In April 2014, I graduated as a Certified Health Educator from the Hippocrates Health Institute, in Florida, USA (more about George)

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