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Prep Time:

Cook Time:



About the Recipe


Allergens: Gluten free option, lactose free option. Nut free

2 onions, finely chopped

2 carrots, finely chopped

5 bay leaves

5 sprigs of rosemary

6 tbsp balsamic vinegar

4 tbsp tomato paste

2 tins brown lentils

A bunch of parsley, chopped

Equipment needed:

measuring tools


chopping board

big bowl

big pan and pot

wooden spoon

large pot


  1. Heat a pan with olive oil

  2. Add the onion, carrot, bay leaves and rosemary. Cook on high heat for 5 minutes, browning the carrots.

  3. Add the balsamic vinegar and half a cup of water. Stir and leave to simmer.

  4. When the carrots have softened, add the tomato paste. Cook for 2 minutes and add a bit more water

  5. The stew should be thick and saucy (if it’s too runny let it cook for longer). Add salt and pepper and a bit of sugar if its too acidic.

  6. Add the lentils at the end with the chopped parsley

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