Quick Easy Warming Tomato And Lentil Stew Vegan Food

VEGAN STEW

Steps:

• Add the chopped onion to the pot with the olive oil and sauté the onions until softened.
• Add in the crushed garlic, thyme, rosemary and oregano and sauté with the onions.
• Add the sliced mushrooms, diced carrots and diced celery and toss with the onions and spices. Let it cook for a few minutes until the mushrooms are slightly softened.
• Add the all purpose flour and stir it in.
• Add the vegetable stock, marinara sauce, red wine, peeled and chopped potatoes, kidney beans, tomato paste and dark soy sauce and stir in.
• Add in the bay leaves and bring it all to a simmer, cover the pot and leave to simmer, stirring from time to time, until the potatoes and veggies are soft and cooked.
• Add in the coconut sugar (optional) which helps to balance out the flavors and salt and pepper to taste (if needed).
• Serve as is or with basmati rice.

QUICK & EASY WARMING TOMATO AND LENTIL STEW (VEGAN)

Steps:

• Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Add the garlic, dried rosemary, sea salt, and red pepper flakes, and cook for another 1 to 2 minutes or until the garlic softens, stirring frequently.
• Add the french lentils, crushed tomatoes, filtered water, tamari, and balsamic. Stir to combine and nestle the sprigs of thyme into the liquid. Increase heat to medium-high and bring to a rapid boil. Then, reduce heat to low, cover, and simmer for 30 to 35 minutes or until the lentils are tender.
• Carefully remove the thyme sprigs. Taste and season with more sea salt, if desired. I typically don't add any additional salt; however, feel free to season as you wish.

SPICY TOMATO-LENTIL STEW

Steps:

• 1. dice onions and brown, uncovered, in large covered pot with olive oil, garlic and cumin at medium heat.
• 2. once onions are browned,about 8 minutes, cut tomatoes in half and add to pot, skin facing up.
• 3. add the lentils, red pepper, salt and bay leaves and cover the pot.
• 4. lower heat to just above simmer.
• 5. after 30 minutes, uncover the pot and cut the tomatoes in the pot until juice builds up.
• 6. stir and cover again.
• 7. leave covered for another 2 hours, stirring ocasionally.
• Serve with neutral starch like whole wheat Israeli cous-cous or whole wheat pita bread.