Name: Tempeh and Lentil Stew
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 onion, chopped; 1 celery stick, chopped; 1 garlic clove, chopped; 1 large carrot, chopped; 1 tsp oregano; 2 tsp rice or balsamic vinegar; 150g tempeh, cut into bite-sized pieces; 1 tin lentils, drained; 1 vegetable stock cube; 1 tin chopped tomatoes; 1 cup chopped kale or cavolo nero; Olive oil, for cooking

Tempeh and Lentil Stew

4 May 2026

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

It’s naturally high in protein and a good source of calcium, making it a great option if you’re looking for something balanced and satisfying. The lentils create a rich, comforting base, while the tempeh adds texture and extra protein. It’s an easy one-pot meal that works well for both midweek cooking and meal prep. Serve it with brown rice or wholemeal pasta for a complete, hearty meal.

Ingredients

1 onion, chopped
1 celery stick, chopped
1 garlic clove, chopped
1 large carrot, chopped
1 tsp oregano
2 tsp rice or balsamic vinegar
150g tempeh, cut into bite-sized pieces
1 tin lentils, drained
1 vegetable stock cube
1 tin chopped tomatoes
1 cup chopped kale or cavolo nero
Olive oil, for cooking

Instructions

Chop the onion, celery, carrot, and garlic. Cut the tempeh into bite-sized pieces.
Heat a little oil in a pan and cook the onion, celery, and carrot for about 10 minutes, until softened.
Add the garlic, vinegar, and oregano, and cook for another minute.
Stir in the lentils and chopped tomatoes. Fill the tomato tin with water and add enough to just cover the vegetables, then add the stock cube.
Simmer for about 10 minutes.
Add the kale and cook for another 5 minutes, until wilted.
Stir in the tempeh and cook briefly until heated through.
Serve hot with brown rice or wholemeal pasta.

https://cooktogether.com/recipe-items/tempeh-and-lentil-stew/

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