May 18, 2016, by Genelva Meikle

Happy National Vegetarian Week: Day 3

Happy Vegetarian Week to you all!  Courtesy of Ingenuity Lab member and Director of Nutri2Go, Jordana Chin, we will be sharing a recipe a day with you for the whole week!

We are a day out so look out for two recipe to try today! Roll those sleeves up and get cooking! Share your creations with us today!

Recipe Number 3: Lentil, mushroom & carrot stew (Vegetarian, vegan)

Serves 4


  • 1 cup/100g dry green or brown lentils
  • 100g mushrooms, chopped
  • 2 large (~100g) carrots, peeled and diced
  • 2 medium yellow onions, peeled and diced
  • 2 cloves garlic, minced
  • 2 teaspoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano*
  • 1/2 teaspoon dried basil*
  • 1/2 tablespoon dried thyme*
  • *or 1.5 teaspoon dried mixed herbs
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch
  • 1/2 cup red wine (optional)
  • 2 cups vegetable broth (choose low-sodium veg stock if using stock cubes)
  • 2 bay leaves
  • Salt and pepper (Season to taste)

Cooking instructions:

  1. Bring 2 cups of water to boil in a small saucepan. Add the lentils and reduce the heat, letting it simmer uncovered for ~30 mins, until it softens. Set aside when done.
  2. In a separate large saucepan, heat olive oil. Add mushrooms, carrots, onions, garlic and seasonings, stir frequently, and let it cook for around 5-7 mins. Add tomato paste, stir and let cook for about a minute. Add cornstarch, stir to coat and cook for another minute. Add red wine (optional) for 3 minutes. Add vegetable broth and bay leaves and lower heat to simmer
  3. Add lentils and let simmer for at least 5 minutes. Season to taste with salt and pepper. Remove bay leaves before serving.
  4. Served with brown rice, couscous, or wholemeal pitta bread.



Thank you, Jordana for sharing this with us – can’t wait for supper!

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