Description
This hearty vegan stew is a comforting and nutritious dish, packed with wholesome vegetables and protein-rich lentils. Perfect for a cozy meal, it combines the flavors of garlic, thyme, and bay leaves simmered slowly in a vegetable broth, creating a rich and satisfying stew that’s entirely plant-based and full of natural goodness.
Ingredients
Scale
Vegetables
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 Carrots, sliced
- 2 Potatoes, diced
- 2 stalks Celery, chopped
Liquids and Broth
- 1 can Diced Tomatoes (with juice)
- 4 cups Vegetable Broth
Dry Ingredients & Spices
- 1 cup Dried Lentils, rinsed
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- Salt and Pepper to taste
Oils
- 2 tablespoons Olive Oil
Instructions
- Prepare Vegetables: Wash and chop all vegetables: dice the onion, mince the garlic, slice the carrots, chop the celery, and dice the potatoes carefully to ensure even cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic and sauté for about 5 minutes until the onion turns translucent and fragrant.
- Add Vegetables: Add the sliced carrots, diced potatoes, and chopped celery to the pot. Cook these with the aromatics for another 5 to 7 minutes, stirring occasionally to soften the vegetables.
- Simmer the Stew: Stir in the rinsed lentils, diced tomatoes with their juice, vegetable broth, dried thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 30 to 35 minutes, or until the lentils and vegetables are tender.
- Finish and Serve: Season the stew with salt and pepper to your taste. Remove the bay leaves and give the stew a good stir before serving it warm, enjoying the hearty flavors and filling texture.
Notes
- Rinsing the lentils before adding prevents excess starch and improves texture.
- You can substitute the vegetable broth with water and bouillon for a richer flavor.
- Add your favorite herbs like parsley or rosemary for extra aroma.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew freezes well; cool completely before freezing in portioned containers.
