Rainbow Stew

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The orange juice and sliced apple added at the end of cooking give this pulse and vegetable stew a lift, making it a refreshing main course. Serve with a crisp green salad.


  • 100 g/4 oz/½ cup black-eyed beans/peas, pre-soaked
  • 75 g/3 oz/½ cup yellow lentils, pre-soaked
  • 1 vegetable stock/bouillon cube
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 2 onions, sliced
  • 5 garlic cloves, sliced
  • 225 g/½ lb each potatoes, carrots and turnips, diced
  • 1 head of celery
  • 2 firm cooking apples
  • 300 ml/10 fl oz/ cups orange juice seasoning to taste
  • chopped parsley for garnish


    Drain the beans, then bring to the boil in plenty of fresh water, add the lentils and stock/bouillon cube, and simmer for 1 hour, or until the beans are tender. Meanwhile, heat the olive oil and add the oregano, onions, garlic and rest of the vegetables. Stir over a low heat and simmer for 10 minutes. Add the pulses in their stock, stir thoroughly and simmer for another 10 minutes. Slice and core the apples. Pour the orange juice into the stew and add the apples. Simmer for another 5 minutes. Season to taste. Sprinkle wih parsley and serve.