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Tempeh and Lentil Stew

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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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
  • 150 g 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

Method
 

  1. Chop the onion, celery, carrot, and garlic. Cut the tempeh into bite-sized pieces.
  2. Heat a little oil in a pan and cook the onion, celery, and carrot for about 10 minutes, until softened.
  3. Add the garlic, vinegar, and oregano, and cook for another minute.
  4. 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.
  5. Simmer for about 10 minutes.
  6. Add the kale and cook for another 5 minutes, until wilted.
  7. Stir in the tempeh and cook briefly until heated through.
  8. Serve hot with brown rice or wholemeal pasta.