Description
A warm, comforting stew packed with flavor, nutrients, and hearty textures, perfect for anyone wanting a plant-based meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 ounces mushrooms, sliced
- 1 cup dried green or brown lentils, rinsed and drained
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon soy sauce or tamari
- 2 cups chopped kale or spinach
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 5 minutes until it becomes translucent.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes to allow the vegetables to soften.
- Add the sliced mushrooms to the pot and cook until they have released their moisture, about 5 minutes.
- Stir in the rinsed lentils, dried thyme, and dried rosemary, mixing well to combine.
- Pour in the vegetable broth and canned diced tomatoes, then bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 30-40 minutes, or until the lentils are tender.
- Add the salt, ground black pepper, and soy sauce. Stir in the chopped kale or spinach, allowing the greens to wilt, which takes about 5 minutes.
- Taste and adjust the seasoning as needed. Serve the stew hot, garnished with fresh herbs if desired.
Notes
For optimal flavor, use fresh ingredients and allow vegetables to soften properly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stew, lentil stew, hearty meals, plant-based recipes, comfort food