Lentil Stew with Corn Bread


  • STEW:
  • 1 onion
  • 1 1/2 garlic cloves
  • 1 purple sweet potato (large)
  • 1 orange sweet potato (large)
  • 200g pumpkin
  • 2 carrots
  • 5 mushrooms
  • 1 can lentils
  • 1 tsp garam masala
  • 1 tsp curry powder
  • 1L vegetable stock (or 1L of water with 2 tsp stock powder)
  • 1 can chopped tomatoes (optional)
  • 1 cup frozen peas
  • 3 tbsp butter
  • 2 eggs
  • 1 cup buttermilk
  • 150-200g creamed corn (1 small tin or 1/2 large tin)
  • 3/4 cup polenta (cornmeal)
  • 1 cup wholemeal plain flour
  • 1 1/2 tsp bicarbonate Soda
  • 1/2 tsp baking powder
  • 1 tsp vegetable stock powder
  • 1 tsp chicken stock powder


  • Prep Ingredients: Finely chop the onion and garlic cloves. Peel the pumpkin. Rinse and drain the lentils. Melt the butter and set aside.
  • Chop all the veggies and root veggies in 1-2 cm chunks.
  • Meanwhile, heat some olive oil on medium heat in a large crockpot or pot. Gently fry off the onion and garlic, then add all the veggies (except peas)
  • While that is simmering away, add the lentils and spices. Stir the spices through until fragrant.
  • Add the veggie stock to the pot, along with the tinned tomatoes if using.
  • Simmer this mix for 45-60mins on low to moderate heat until vegetables are tender.
  • CORN BREAD: While the stew is cooking, it is time to make the corn bread!
  • In a small bowl whisk together the melted butter, eggs, buttermilk and corn.
  • In a large bowl, combine the polenta, flour, bicarb soda, baking powder, stock powder. To this mix, and the wet ingredients and whisk until combined.
  • Place mix in a greased small baking pan and bake in oven at 180deg for 40 mins or until cooked through.
  • Back to the Stew: Right at the end of cooking, stir through the peas.If mix is too runny, you may need to blend 1-2 tbsp of cornflour in with 2 tbsp of water and then add to the mix while it is simmering.

Vegan Adaptation:
Stew is Vegan Friendly as is. For the cornbread, replace the butter and buttermilk with a non-dairy alternative.

Stew in Pressure Cooker:
Follow steps 1-5 in the pressure cooker pot. Place on high setting and cook at pressure for 30 mins. Allow pressure to release naturally or quickly – whatever you have time for!

Stew in Slow Cooker:
Follow steps 1-5 if you wanted to fry off ingredients first or alternatively place all ingredients in the slow cooker together. Cook on low for 6-8hrs or high for 4hrs.

Omit onion and garlic. Replace onion with spring onions and use garlic infused olive oil.
Use GF flours and ensure stock is FODMAP friendly.