Description
A delightful blend of rich flavors, hearty textures, and wholesome ingredients, this vegan stew is packed with protein and earthy goodness.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced (cremini or button)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
- Stir in the sliced mushrooms and cook for an additional 5 minutes until they release their moisture and begin to brown slightly.
- Add dried thyme, smoked paprika, and cumin to the pot. Stir for about 1 minute until fragrant.
- Pour in the rinsed lentils, vegetable broth, and canned diced tomatoes (with juices). Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the stew simmer for about 25 minutes, or until the lentils are tender.
- Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted.
- Taste the stew and adjust seasoning with salt and pepper.
- Ladle the stew into bowls and garnish with fresh parsley, if desired.
Notes
This stew freezes beautifully; make a double batch and freeze half for easy future meals. Enjoy with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg