Summer Lentil and Peach Stew

An image of Summer Lentil and Peach Stew bowl

Summer Lentil and Peach Stew

  • 1 c buckwheat or brown rice, rinsed
  • 3 1/2 c boiling water
  • 3 tsp veg stock powder
  • 2 tbsp olive oil
  • 1 brown onion, sliced
  • 4 cloves garlic, crushed
  • 2 medium carrots, sliced
  • 2 tsp cumin seeds
  • 5 green cardamom pods
  • 1/2 - 1 tsp cinnamon
  • smoked chili flakes
  • 1 cup veg stock
  • 1 tin diced tomato
  • Salt and pepper
  • 1 medium dessert peach, diced
  • 1 tin brown lentils, rinsed
  • Flat leaf parsley


For the buckwheat OR brown rice:

  • Bring the water and stock to the boil and add in rinsed buckwheat or brown rice.
  • Once boiling, turn to a medium/low heat and simmer for 35 mins with lid half on. 

For the stew:

  • Heat the oil in the pan, before sweating the onions and garlic.
  • When fragrant add in the sliced carrots and allow to soften slightly.
  • Add in the dried spices and seasoning before adding the liquid stock and diced tomatoes.
  • Check seasoning and adjust.
  • Turn down heat and allow to cook for 20 minutes.
  • Add in the rinsed lentils and peach, simmer for further 10 minutes.
  • Finish with fresh parsley before serving

Recipe created by Alex BouwerRecipe creator and food photographer.