A terracotta pot of tomato and lentil stew with serving spoon and white napkin

This warming gluten-free lentil stew is perfect for cold nights and is ready in just 30 minutes. It’s vegan friendly and low in fat. We know it will soon become a gluten-free family favourite.

Serves 6
Prep Time 10 minutes
Cooking Time 20 minutes


2 tablespoons olive oil
1 onion, diced
1 clove garlic, chopped
2 celery sticks, diced
1 carrot, diced
2 medium potatoes, peeled and diced
400g can tomatoes
1 litre vegetable stock
1 bay leaf
1 tablespoon thyme
Salt and Pepper
400g can brown lentils
4 pieces gluten-free bread, crusts removed


  1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic, celery, carrot and potatoes. Sauté for 3 minutes or until onion starts to brown.
  2. Add tomatoes, vegetable stock and herbs. Bring to the boil. Cover and reduce heat. Simmer for 10 minutes or until vegetables are cook.
  3. Puree mixture until a thick soup consistency is achieved. Season to taste. Add lentils and bread cubes. Simmer for 5 minutes. The bread will begin to break up and thicken the stew. Serve.

Photography: Brandee Meier