Vegan Lentil Stew Recipe
A hearty vegan lentil stew loaded with vegetables, herbs, and spices for a rich, warming, plant-based main course.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Tomato paste – 2 tbsp
- Bay leaf – 1
- Thyme – 1 tsp dried
- Smoked paprika – 1 tsp
- Fresh parsley – 2 tbsp chopped
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil in a large pot.
- Add onion, garlic, carrots, and celery; sauté 6 minutes.
- Stir in thyme, paprika, salt, and pepper.
- Add tomato paste; cook 2 minutes.
- Pour in vegetable broth, lentils, and bay leaf.
- Bring mixture to boil, reduce heat, and simmer 40–45 minutes.
- Remove bay leaf, stir in lemon juice.
- Garnish with parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 16 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Folate: 35%
- Iron: 28%
- Vitamin A: 70%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes
- Add spinach or kale for extra greens.
- Serve with crusty bread to mop up every drop.
- Double the batch and freeze for lazy future dinners.