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By Marlien Wright | 21 Aug, 2023

This groovy V I N T A G E vegetarian root vegetable lentil stew ticks all the boxes!

✔️ E A S Y to make with minimal prep-time.

✔️ G U T healthy full of diverse fibre which translates into a diverse microbiome

✔️ B S B with plenty of fibre and good fat added in a generous drizzle of cold pressed olive oil

To support your best gut health, eat for longevity and balance your blood sugar with a more plant based approach, I have decided to share a series of my go-to nourishing Blue-Zones inspired recipes. The Blue Zones are those pockets across the globe where people get really old, and stay healthy right up until the end. To read more about the Blue Zones – navigate here.

For most of my 20’s I lived in London, a planned 2-year stay that turned into nearly a decade in the rainy city. My very first experience of dining at a fully vegetarian restaurant happened in the lovely in Covent Garden district. The dish I enjoyed there on my first visit has stayed with me and I have recreated it at home many times since. It’s a sturdy and nourishing vegetarian meal that may inspire you to buy some Birkenstock’s or drop into a yoga pose. You’ve been warned…and your welcome.

RECIPE: Vintage Vegetarian Root Vegetable Lentil Stew with Parsley & Coriander Pesto

Serves 6


  • 1 medium brown/white onions, finely diced
  • 2 medium sized sweet potatoes, peeled and cubed 
  • 3 parsnips
  • 3 carrots, peeled and sliced
  • ½ cup of black/ brown/ green lentils (presoaked)
  • ½ teaspoon of thyme
  • ½ teaspoon of allspice
  • 1 teaspoon of Origanum
  • 2 teaspoons of coriander powder
  • 1 bay leaf
  • 1 cup of vegetable stock
  • Juice of 1 lemon
  • 2 tablespoons of macadamia oil or coconut oil
  • Sea salt & black pepper to taste

In a deep pot sauté the onions until they are soft and golden, then add the peeled and cubed/ diced root vegetables and sauté for a further 5 minutes.

Next add all the herbs and spices, add the stock, the lentils (soaking them overnight will make them easy to digest) and for better nutrient absorption. Here are 8 reasons why smoking your lentils are beneficial.

Season well with salt, place the lid on the pot, and allow to simmer over low heat for 45 minutes before serving with a drizzle of pesto.

Serve with quinoa, millet or brown basmati.

Parsley & Coriander Pesto

3 tablespoons of olive oil, 1 handful of fresh coriander & parsley each, 1 small clove of garlic, juice of 1 small lemon.

Combine all the above in a pestle & mortar, or in your blender, and whizz, grind until you’ve reached your desired consistency.

Hope this recipe will be joyful to cook, and share with loved ones.

Marlien Wright is the author of 3 books, The Yoga Kitchen & The Mandala Kitchen (Jacana Media), and 7 Days to Blood Sugar Balance (Amazon/ Kindle Direct Publishing). She is the host of the podcast ‘Masterpiece & Mess’, a wellness coach/ mentor, DNA Analysis Practitioner – translating your DNA test results into personalised meal plan and well-being program, retreat facilitator, a Kinesiologist in training, and a certified yoga & Pilates teacher with over 20 years of teaching experience. Her wellness philosophy and support are anchored in helping her clients uncover their inherent well-being by creating and habituating a simple and sustainable framework of daily well-being practices.

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