VEGAN LENTIL STEW
Enjoy this hearty Vegan Lentil Stew, it is perfect comfort stew. It is loaded with carrots, potatoes, celery, and full of flavor. This is the best vegan lentil stew ever!
Provided by Michelle Blackwood, RN
Categories Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Heat oil or water in a large saucepan over medium heat. Add onions and cook for about 3 minutes. Add garlic and cook for another minute
- Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
- Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth.
- Bring to boil, reduce heat to simmer for about 40 minutes or until stew has reached the desired texture.
- Remove bay leaf, season with salt and pepper and serve
Nutrition Facts : Calories 292, Carbohydrate 43, Fat 5, Protein 19
VEGAN LENTIL STEW
This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Provided by Ali Ramee
Categories Healthy Vegan Soup & Stew Recipes
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
- Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.
Nutrition Facts : Calories 451 calories, Carbohydrate 77 g, Fat 8 g, Fiber 13 g, Protein 22 g, SaturatedFat 1 g, Sodium 475 mg, Sugar 9 g
HEARTY VEGETARIAN LENTIL STEW
A hearty vegetarian lentil stew that's delicious, inexpensive, and goes a long way. Even if you're not a vegetarian, it makes a fulfilling, delicious meal. A nice crusty bread goes well on the side. Great to bring to work. This is a bulk recipe that keeps well refrigerated and reheats very nicely. Don't be afraid to scale down if need be.
Provided by selms312
Categories Soups, Stews and Chili Recipes Stews
Time 1h40m
Yield 18
Number Of Ingredients 18
Steps:
- Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.
- Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 26.6 g, Fat 0.6 g, Fiber 10 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 659.8 mg, Sugar 7.5 g
VEGAN RED LENTIL STEW
This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.
Provided by Delicious Plants
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
- Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
- Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
- Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g
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VEGAN LENTIL STEW - FOOD & SUN
From foodandsun.com
5/5 (3)Total Time 50 minsCategory Main CourseCalories 165 per serving
- In a medium pot (or saucepan), heat 3 tablespoons olive oil over medium heat and add the chopped carrots. Stir for couple of minutes, then add the lentils and pour 750 ml water. Cook for 15 minutes.
- Add the chopped pepper, potato and onion along with the salt, black pepper, dried mint and summer savory. Cook for 25 minutes. Reduce the heat and add 3 tablespoons tomato paste. Simmer for 5 minutes and toss the chopped garlic.
- In the meantime, in a small frying pan, heat 2 tablespoons olive oil and add 1 tablespoon sweet paprika. Stir for couple of minutes, then add 2 tablespoons of gluten free flour. Mix well and add to the lentil stew. Continue to stir until well combined. Remove from the heat.
VEGAN LENTIL STEW - SHORTGIRLTALLORDER
From shortgirltallorder.com
4.8/5 (14)Total Time 55 minsCategory Vegan Soups + StewsCalories 476 per serving
- Add the oil to a large pot or dutch oven and turn on the heat. Once the oil is hot, add in the chopped shallots & minced garlic and sauté for about 3 minutes until translucent.
- Next, add in the chopped mushroom and carrots. Sauté everything together about 8-10 more minutes until the veggies are beginning to brown.
- Once the veggies are browned, add in the lentils and spices including the cumin, paprika, turmeric, salt, and pepper. Toast everything by stirring together for about 1 minute.
- Next, add in the canned coconut milk, vegetable broth, and tomato paste. Stir together and bring to a boil. Then, reduce the heat to a simmer and cook uncovered for 20-30 minutes until the lentils are cooked through. The stew will start off brothy like a soup and get thick as the lentils cook. It's important not to simmer at too high of a heat and to stir the stew every few minutes for the best results. If your lentils are taking a bit longer to cook and the stew is getting too thick, just add in a bit more veggie broth. I always start by adding in 1 1/2 cups and add up to 2 cups if needed.
EASY VEGAN LENTIL STEW RECIPE | A PLANT BASED MEAL
From easydinnerideas.com
5/5 (1)Total Time 50 minsCategory VegetarianCalories 257 per serving
- In a large dutch oven (or heavy bottomed pot) over medium-high heat, add olive oil, onion, celery and carrots. Sauté for 6 to 7 minutes, until softened, then add garlic and cook for 30 seconds.
- Add sweet potato, green beans and kale and sauté for an additional 5 minutes. Stir in seasonings: smoked paprika, cumin, and crushed red pepper flakes.
- Add vegetable broth, diced tomatoes, tomato paste and lentils. Stir to combine and bring mixture to a boil. Let boil for 3 minutes then turn the heat medium-low and simmer for 30 minutes stirring often.
- Most broth will be absorbed, leaving you with a thick and hearty lentil stew. If needed, you can add additional broth as your mixture simmers if it becomes too dry while cooking the lentils/vegetables. Season with salt and pepper, to taste, before serving.
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