Lentil Stew

lentil stew

If beef stew had a vegan counterpart it would be my Lentil Stew recipe! Packed with veggies in a savory broth. Meat eaters who are skeptical about vegan dishes will love this lentil stew recipe.

I hated lentils for the longest time. The first time I ate them, they weren’t cooked completely. I was like “..do people really enjoy eating this grainy bean?” I never tried them again, until recently.
My favorite Ethiopian restaurant has a lunch buffet for $9 and they serve the most delicious and filling lentils.

On the days when we go vegan, I usually default to simpler dishes with mushrooms or cauliflower but even those take some time. Some days I just don’t want to be in the kitchen, especially after working all day. I want something I can just put on the stove and walk away from for a little.
Like a stew.
I usually only make beef stews when hosting gatherings because eating leftover beef stew day after day is pretty heavy. But the only dish I could think of that was “like a stew,” for last weeks dinner, was lentils. So I used ingredients I usually add to my beef stew, substituted the beef for lentils and voilĂ !
A hearty lentil stew was created.


Simple ingredients for a hearty dish.

” Packed with veggies in a savory broth, meat eaters who are skeptical about vegan dishes will love this hearty lentil stew recipe. “


Lentil Stew

A hearty lentil stew recipe that vegans AND meat eaters will love.
Prep Time30 mins
Cook Time1 hr
Course: Main Course, Side Dish
Keyword: Healthy easy dinner, Lentil soup recipe, Lentil stew recipe, Lentils Vegan
Servings: 6 People
Author: Laressa A.
Cost: $10

Equipment

  • Large Dutch Oven

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 3 Cloves Fresh Garlic, minced
  • 3 Carrots, diced
  • 3 Small Yellow Onions, diced (Or 1 Large Yellow Onion)
  • 1 Cup Red Potatoes, chopped
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Fresh Ginger, minced
  • 1 tsp Cardamom
  • 1 tsp Cumin
  • 5 Cups Vegetable Broth 40 ounces
  • 1 Cup Crushed Tomatoes
  • 16 oz. Dry Lentils
  • 2 Cup Chopped Kale

Instructions

  • Place pot over medium heat and add oil. When the oil is hot, add garlic and onions. Mix until the onions are translucent, about 2-3 minutes.
  • Add in carrots and potatoes, stir for 3 minutes. Add salt, pepper, minced ginger, cardamom, and cumin to pot. Stir until the spices are evenly coated around the vegetables.
  • Pour in the vegetable broth and the crushed tomatoes. Then add in lentils – stir until well combined. Reduce heat to low and let the stew simmer for 45 minutes to 1 hour (until the lentils are cooked through), stirring occasionally so nothing sticks to the bottom of the pot.
  • During the last ten minutes, add the kale to the pot.
  • Serve immediately. Store in fridge for up to 7 days.

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