I'm Living Off These Budget-Friendly Vegan Stews!

A hearty Tuscan style bean stew and a Georgian style warming lentil stew.
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RECIPES IN VIDEO:

Tuscan Bean Stew
Ingredients

2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
¼ tsp chilli flakes (optional)
2 tbsp tomato purée
1 × 700g passata (or 2 × 400g tins chopped tomatoes)
500ml vegetable stock
2 × 400g tins cannellini beans, drained and rinsed
1 bay leaf
1 tsp balsamic vinegar or lemon juice

Method

Heat the olive oil in a large pot over medium heat.
Add the onion, carrot and celery with a pinch of salt. Cook for 8–10 minutes until soft and lightly golden.
Stir in the garlic, oregano, thyme and chilli flakes. Cook for 30 seconds until fragrant.
Add the tomato purée and cook for 1–2 minutes to deepen the flavour.
Pour in the passata, stock and bay leaf. Stir well.
Add the beans, bring to a gentle simmer and cook uncovered for 15–20 minutes until thick and rich.
Stir in the balsamic vinegar or lemon juice.
Season with black pepper and adjust salt to taste. Remove bay leaf before serving.

Georgian-Style Lentil Stew
Serves 4–5
Ingredients

2 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely diced
200g dried puy lentils (green or brown lentils also work)
1 tbsp tomato purée
1–1.2l water or vegetable stock
1 bay leaf
150g frozen spinach

Walnut & Spice Paste
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
½ tsp smoked paprika
30g walnuts (small handful)
2 large cloves garlic
½ red chilli, seeds removed
Small handful parsley or coriander stems

To Finish

Small handful fresh coriander leaves, chopped
Small handful fresh parsley leaves, chopped
1 tbsp lemon juice


Method

Add the whole spices to a pestle and mortar and grind into a rough powder. - Then add all other paste ingredients and grind into a rough paste.
Alternatively add all paste ingredients to a food processor and process into a rough paste.
Heat the olive oil in a large pot over medium heat.
Add the onion and carrots with a pinch of salt. Cook for 8–10 minutes until soft and lightly caramelised.
Add the spice and walnut paste and cook for 1–2 minutes until fragrant.
Stir in the tomato purée and cook for 1 minute.
Add the lentils, water or stock and bay leaf.
Bring to a gentle simmer, cover loosely and cook for 30–35 minutes until the lentils are tender.
Stir in the frozen spinach and cook for 2–3 minutes.
Remove from the heat, stir in the herbs and lemon juice.
Season to taste and remove bay leaf before serving.

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TIMELINE
0:00 Intro
0:27 Tuscan Inspired Beans
5:08 Georgian Inspired Lentils

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.