Description
A hearty and comforting vegan lentil stew packed with flavor and protein, perfect for meal prep and family dinners.
Ingredients
Scale
- 1 1/2 cups dried lentils (green or brown, sorted and rinsed)
- 1 tablespoon olive oil (or 1/4 cup water)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 stalks celery (chopped)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1 14-ounce can diced tomatoes
- 1 tablespoon tomato paste (optional)
- 2 medium carrots (diced)
- 1 medium potato (diced)
- 6 cups vegetable broth
- 1 bay leaf
- 1/4 teaspoon cayenne pepper
- Salt (to taste)
Instructions
- Heat oil or water in a large saucepan over medium heat. (Use water for oil-free cooking or olive oil for extra flavor.)
- Add onions and cook for about 3 minutes until edges turn translucent and soft.
- Add garlic and cook for another minute, adding a splash of broth if it sticks.
- Add celery, Italian seasoning, paprika, cumin, and thyme, and cook for 30 seconds, stirring constantly.
- Add lentils, tomatoes, tomato paste, carrots, potatoes, bay leaf, and vegetable broth; scrape any browned bits from the bottom.
- Bring to a boil, reduce heat to simmer for about 40 minutes, checking texture at 25 minutes.
- Remove bay leaf, season with salt and pepper, and serve with a splash of acid like lemon or vinegar.
Notes
This stew is customizable and forgiving; adjust vegetables as needed and feel free to add flavor boosters.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg