Yield: 4 servings
Lentil Stew
This vegan and plant based Lentil Stew recipe has a rich and hearty medley of vegetables and lentils making it nourishing for both your body and soul! This vegan stew undeniably flavorful and easy to make!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrots, sliced or diced
- 1 tablespoon minced garlic
- 1 medium sweet potato, peeled and diced (about 1 cup)
- 1 cup fresh green bean, ends trimmed and cut into 1 inch pieces
- 1 cup shredded fresh kale
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- ½ teaspoon crushed red pepper flakes
- 2 ½ cups vegetable broth
- 1 15 oz can fire roasted diced tomatoes, do not drain
- 3 tablespoons tomato paste
- 1 ½ cups lentils
- Salt and pepper, to taste
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Instructions
- In a large dutch oven (or heavy bottomed pot) over medium-high heat, add olive oil, onion, celery and carrots. Sauté for 6 to 7 minutes, until softened, then add garlic and cook for 30 seconds.
- Add sweet potato, green beans and kale and sauté for an additional 5 minutes. Stir in seasonings: smoked paprika, cumin, and crushed red pepper flakes.
- Add vegetable broth, diced tomatoes, tomato paste and lentils. Stir to combine and bring mixture to a boil. Let boil for 3 minutes then turn the heat medium-low and simmer for 30 minutes stirring often.
- Most broth will be absorbed, leaving you with a thick and hearty lentil stew. If needed, you can add additional broth as your mixture simmers if it becomes too dry while cooking the lentils/vegetables. Season with salt and pepper, to taste, before serving.
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Nutrition
Serving: 1, Calories: 257kcal, Carbohydrates: 39g, Protein: 11g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 621mg, Fiber: 12g, Sugar: 11g