Vegan Lentil and Vegetable Stew
A hearty and nourishing vegan stew packed with lentils and seasonal vegetables, perfect for a satisfying meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
380 calories
$4.75 per serving
$45 min
4 servings
vegan, any cuisine
Ingredients
- 1 1/2 cups dried green or brown lentils
- 1 large onion, chopped
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
- 1.Rinse the lentils under cold water and set aside.
- 2.Heat olive oil in a large pot over medium heat.
- 3.Add onion, carrots, celery, and garlic, then sauté for 5–7 minutes until softened.
- 4.Stir in cumin, smoked paprika, turmeric, salt, and black pepper, and cook for 1 minute.
- 5.Add diced potatoes, lentils, diced tomatoes, vegetable broth, and bay leaves. Stir well.
- 6.Bring the stew to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until lentils and potatoes are tender.
- 7.Remove bay leaves, stir in fresh parsley, and adjust seasoning if needed.
- 8.Serve hot, garnished with extra parsley if desired.
Nutrition Information
8g
fat
65g
carbs
18g
fiber
16g
protein
Frequently Asked Questions
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