Lentil and Black Bean Stew
Main Meals, Recipe Centre

Lentil and Black Bean Stew


  • 150g green lentils
  • 100g black beans, soaked overnight and rinsed
  • 2 litres water
  • 2 fresh tomatoes, pureed
  • 2 T vegetable stock powder
  • 2 T coconut oil
  • 1 large onion, finely chopped
  • 1 large bunch of Swiss Chard, torn from the central rib and finely chopped
  • 4 cloves garlic, finely chopped (optional)
  • 1 t ground cumin
  • 1 red chilli, seeded and finely chopped
  • zest and juice of 1 large lemon
  • Himalayan salt to season


  • Place the lentils, beans and water / stock in a large saucepan and bring to the boil.
  • In a separate pan, heat the coconut oil and lightly fry the onion and spinach. Add the garlic, cumin, pureed tomatoes and chilli and fry together for 2-3 minutes.
  • Add this mixture to the legumes and slowly simmer until the liquid has reduced, the legumes are soft and the dish has reduced to a stew-like consistency (±60-90mins).
  • Stir in the lemon zest and juice and serve hot.

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