Tempeh, Lentil and Kale Stew

This tastes better a day later, so I would recommend cooking it then leaving it overnight and having it the next day or food prepping for the week.


200g Tempeh

½ cup yellow lentils

2 mushrooms (of your choice)

1 onion

½ aubergine (or 3 thai eggplants)

1 cup of chopped kale

1 medium sized carrot

1 can of chopped tomatoes (or 10 baby tomatoes or 3 large tomatoes)

4 cloves of garlic

1 tsp caraway seeds

1 tsp paprika

1 tsp mixed Italian herbs

1 tsp vegetable seasoning (basically onion and garlic powder)

1 tsp vegemite or marmite

1 tbsp baco bits

250 ml veg stock

Step 1

Chop the onion, carrot and tempeh and put in a pan with some oil and fry until the onion starts to brown.

Step 2

Add all other ingredients (chopped how you like) and let simmer for 20 mins, stirring occasionally to make sure its not sticking.

Step 3

Check the lentils are cooked, if they are still a little hard then cook for longer. Then you are ready to eat! Serve with a baked potato or on its own. Enjoy!

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