Description
A hearty vegan stew packed with vegetables, lentils, and spices, perfect for a warm and satisfying meal.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 Carrots, sliced
- 2 Potatoes, diced
- 2 stalks Celery, chopped
- 1 can Diced Tomatoes
- 1 cup Dried Lentils, rinsed
- 4 cups Vegetable Broth
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- Salt and Pepper to taste
Instructions
- Wash and chop all vegetables: dice the onion, mince the garlic, slice the carrots, chop the celery, and dice the potatoes.
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté for about 5 minutes until translucent.
- Add sliced carrots, diced potatoes, and chopped celery. Cook for another 5-7 minutes.
- Add rinsed lentils, diced tomatoes (with juice), vegetable broth, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer for 30-35 minutes.
- Season with salt and pepper to taste, remove bay leaves, and serve warm.
Notes
- Feel free to customize with optional ingredients like bell peppers, zucchini, or spinach.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Can be frozen for up to 3 months; thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, hearty stew, plant-based meal, comfort food