A comforting and nutritious vegan lentil and vegetable stew, perfect for a quick weeknight dinner. This hearty dish is packed with flavor and pairs wonderfully with rice or roasted potatoes.
Easy Vegan Lentil & Veggie Stew
A comforting and nutritious vegan lentil and vegetable stew, perfect for a quick weeknight dinner. This hearty dish is packed with flavor and pairs wonderfully with rice or roasted potatoes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 1 tsp cumin powder
- 0.5 tsp turmeric powder
- 0.25 tsp red pepper flakes optional
- 1 can diced tomatoes 14.5 oz
- 0.5 cup brown or green lentils rinsed
- 4 cups vegetable broth
- Fresh parsley for garnish chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes, until vegetables start to soften slightly.
- Add cumin powder, turmeric powder, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the diced tomatoes, rinsed lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Remove the bay leaf. Season the stew with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth.
- Serve hot, garnished with fresh chopped parsley. Pair with rice, roasted potatoes, or a side of crusty bread for a complete meal.
Notes
Feel free to add other vegetables like spinach, kale, or zucchini in the last 10 minutes of cooking. Adjust spice levels to your preference by adding more red pepper flakes. Leftovers taste even better the next day and can be stored in the refrigerator for up to 3-4 days or frozen for longer.
