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 voilà!
A hearty lentil stew was created.
- Large Dutch Oven
- 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
- 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.