Bali Buddha Vegetable Stew and Meal Plan for a week
Prep time
Cook time
Total time
Serves: 6
  • For 4-6 persons
  • 1 red onion
  • 2 cloves of garlic
  • 2 cm of fresh ginger
  • ½ tsp of chilli flakes
  • 1 teaspoon of cinnamon
  • 250 g of green beans (or mangetout)
  • 2 carrots
  • 1 zucchini
  • ½ broccoli
  • Juice and peel of a organic lemon
  • 1-2 tablespoons of virgin coconut oil or olive oil
  • 150 g red lentils
  • 2 cans of chopped tomatoes (400 g each)
  • 400 ml of water
  • 2 tablespoons of homemade vegetable broth paste
  • cooked whole grain rice or quinoa to serve (optional)
  • Sea salt and pepper
  1. Peel onion, garlic and ginger and finely chop everything. Mix the spices in a small bowl. Wash the vegetables. Remove the ends of the beans and cut them in halves. Peel the carrots; cut the courgettes and carrots in half-moon shapes. Cut the broccoli into small bite-sized bouquets. Wash the organic lemon, dry well and peel of about half of the skin with a grater.
  2. Heat 1 tbsp of coconut or olive oil in a saucepan. Sauté the onions, garlic and ginger for about 1 minute. Add the spices and fry for another minute.
  3. Put the vegetables and the lentils in the pot and add another teaspoon of coconut oil to avoid burning. Sauté for about 3 minutes until it smells heavenly.
  4. Deglaze with the tomatoes and water and bring to a boil over high heat. Reduce the heat, add the vegetable broth paste and the lemon peel and simmer for about 35-40 minutes. In between, stir again and, if necessary, add water and vegetable stock paste, so that nothing sticks to the pot.
  5. Season the stew with the juice of the lemon, sea salt and freshly ground pepper. It can be served with wholegrain rice or quinoa or enjoyed as it is.
Recipe by Heavenlynn Healthy at