Tomato & Red Lentil Stew with Mini Mozzarella Dunkers

Created by @tarasvegantreats

A great recipe for when you’re craving something hearty but protein-rich too. If you’re ever low on tomatoes, pop in some red peppers to roast alongside.



  • 800g Organibox tomatoes
  • 2 Organibox white onions
  • 300g red split lentils
  • Organibox garlic cloves
  • 10g flat leaf parsley finely chopped
  • 400ml vegetable stock
  • 2 tablespoons dark soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon red pesto
  • 1 tablespoon paprika
  • 1 tablespoon tomato purée
  • 1 tablespoon onion granules
  • 1 teaspoon black pepper
  • 1 rosemary sprig
  • Pinch of sea salt
  • Olive oil- 
  • 2 slices white sourdough-
  • Handful of vegan mozzarella
  • 0.25 teaspoon dried oregano
  • Vegan butter for spreading


  • Quarter tomatoes & onions, roast for 30mins at 200c with a drizzle of oil and salt
  • Sautè finely chopped garlic with a sprig of rosemary in olive oil for 5 minutes
  • Add lentils & stock, bring to simmer
  • Add all other ingredients & allow to simmer for 10 minutes until lentils become tender
  • Blend tomatoes and onions until smooth and pour into lentils
  • Simmer for 12 minutes more, stirring frequently until lentils are tender
  • Place buttered sourdough onto frying pan
  • Load with cheese & sprinkle with herbs
  • Sandwich with second buttered slice & flip so it’s golden on both sides
  • Take off eat & cut into mini squares
  • Ladle lentil stew into bowl and decorate with mini toasties