Hearty Red Lentil Stew

Try this delish, wholesome red lentil stew from Willy's ACV. As a vegetarian I am always on the look out for quick nourishing meals + this is definitely one of them. Super easy to make + perfect for batch cooking to freeze for another time! I always tend to double the recipe.


⏩️2 tablespoons olive

⏩️Half a white onion, diced

⏩️2 carrots, peeled + thinly sliced

⏩️2 celery sticks, chopped

⏩️400g uncooked red lentils

⏩️1 medium sweet potato, peeled and chopped

⏩️1 litre vegetable stock

⏩️4 tbsp Willy's Balsamic ACV (or your own version)

⏩️1 bay leaf

⏩️A few sprigs fresh thyme

⏩️6 large handfuls fresh baby spinach

⏩️Salt + pepper to taste (be generous with the salt!)

⏩️Olive oil + red wine vinegar for topping


  1. Heat the oil in a large pot, over a medium heat.
  2. Add in the onions, carrots, and celery. Sauté ingredients for 10 minutes.
  3. Add the lentils, sweet potatoes, vinegar, thyme, bay leaf + broth. Simmer for 30 minutes, stirring occasionally, adding more broth if necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.
  4. Add the spinach + stir it to wilt. Season with salt and pepper (season, taste, adjust, repeat).
  5. Serve each serving with a drizzle of good olive oil + an extra splash of Willy’s ACV on top! Enjoy!
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