Lentil, Mushroom and Kidney Bean Stew Recipe

This wintery stew is rich in protein and iron. Filled with nutritious beans and perfectly paired with fresh warm crusty bread and/or fragrant rice.


1 x 400g can cooked lentils
1 x 400g can cooked kidney beans
1 onion, diced
2 garlic cloves, minced
1 can chopped tomatoes
1 tbsp cumin
2 tbsp paprika
1 tbp cayenne pepper
450g mushrooms


1) Add the lentils, 1 cup of water, onions, tomato, garlic and beans to a large pan over medium heat.
2) Add all of the spices into the pan and cook on a medium heat.
3) Add the mushrooms and allow ingredients to simmer for around 20 minutes on a low heat.
4) Season to taste and serve alongside fresh bread or rice. 
4) Optional: Sprinkle with your favourite vegan cheese or dairy-free yogurt.
Nutritional Values:
Protein: 13g

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