Vegan Lentil Stew
Nothing like a steaming bowl of comfort to chase away the winter chill
Ingredients:
- 2–3 tablespoons olive oil
- 1 large onion, finely diced
- 2–3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ cups dried green or brown lentils, rinsed
- 1 can (400g) diced tomatoes
- 6 cups vegetable broth
- Salt and black pepper, to taste
- Handful of chopped fresh parsley
- Fresh lemon juice, to taste (optional)
- Crusty bread, for serving (optional)
How To Make Vegan Lentil Stew
- To make this warming vegan stew, start by heating a generous splash of olive oil in a large pot over medium heat.
- Add a finely diced onion and sauté it until it softens and begins to turn golden brown, about 5 minutes.
- Stir in two to three minced garlic cloves and cook for another minute until fragrant.
- Next, add two chopped carrots and two chopped celery stalks, cooking for another 5 minutes to let the vegetables soften slightly.
- Sprinkle in a teaspoon each of ground cumin and smoked paprika, stirring to coat the vegetables and releasing the spices’ aroma.
- Now, add one and a half cups of dried green or brown lentils (rinsed) and pour in a can (400g) of diced tomatoes along with 6 cups of vegetable broth.
- Give everything a good stir, scraping up any browned bits from the bottom of the pot to build flavour.
- Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for about 30 to 35 minutes, or until the lentils are tender and the stew has thickened.
- If it gets too thick, add a bit more broth or water as needed.
- Once the lentils are cooked, stir in a handful of chopped fresh parsley and season generously with salt and black pepper to taste.
- If you like a bit of tang, add a squeeze of fresh lemon juice at the end.
- Serve the stew hot, optionally garnished with more fresh herbs and a drizzle of olive oil, alongside crusty bread for a satisfying meal.
- Enjoy!