Vegan Welsh Cawl

by Edward Daniel
Caption of Vegan Welsh Cawl. Image by Edward Daniel (c).

Vegan Welsh Cawl is inspired by my Welsh best friend, Kevin, who helped me realise the delights of Welsh cuisine. What I love about this dish is how it is cooked over a long period at low heat which, ultimately allows the sweetness to mature, creating something lush and wholesome; just perfect, as the season gets colder.

Caption of Vegan Welsh Cawl. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For stock
  • 3 litres of filtered water
  • 2 medium carrots, whole
  • 1 stick of celery, halved
  • 1 medium potato, halved
  • For soup
  • 1 onion
  • 2tbs olive oil
  • 200g lentils
  • 250g carrots, chopped
  • 1 medium swede, chopped
  • 200g potatoes
  • 1 leek, chopped
  • Few sprigs of parsley


  1. Sauté the onion in olive oil until the onion becomes translucent. Set to one side.
  2. In a large pan, make the stock by placing water together the carrots, celery, potato and onions. Bring to the boil. Simmer at a low to medium heat for an hour. Discard the potato. Chop the carrot and return to the stock.
  3. Add lentils, further carrots and pinch of salt. Simmer for further couple of hours. This broth will keep till the following day, until needed.
  4. 30 minutes before serving add in the potatoes and cook. 20 minutes in add the leeks.
  5. Just before serving swirl in the parsley.
  6. Serve with bread and cheese.


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