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Vegan Warming Lentil Stew


  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings 1x

Description

A warming lentil stew recipe made vegan and gluten free with green lentils and lots of veggies and herbs. Best served with a drizzle of olive oil and fresh squeezed lemon juice.


Scale

Ingredients

  • 2 tablespoons oil
  • 1 onion, finely chopped (about 1 cup)
  • 1 stalk celery, finely chopped (about 1/2 cup)
  • 1 carrot, finely chopped (about 1 cup)
  • 1 small – medium potato, chopped (about 1 cup)*
  • 1 small-medium sweet potato, chopped (about 1 cup)
  • 2 cloves garlic, minced or finely grated (about 1 teaspoon)
  • 1 teaspoon salt, divided
  • Fresh ground pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground mustard (or use 1/2 teaspoon Dijon mustard; optional)
  • 1 cup dried brown lentils, rinsed and picked through
  • 46 cups vegetable stock (no salt added)
  • 1 dried bay leaf
  • 1 tablespoon apple cider vinegar (or use fresh squeezed lemon juice)
  • 3 cups (packed) spinach, kale or collard greens
  • 1 cup Italian or curly parsley (chopped), plus more for serving
  • Olive oil (flavoured or plain), extra lemon juice for serving

Instructions

  1. In a large pot or soup pot with a tight fitting lid, heat 2 tablespoons of oil over medium heat. Add onion, celery, carrot and potatoes to the pot. Let cook, stirring occasionally for 5 minutes until onions just start to often without browning.
  2. Add the garlic, salt, fresh ground pepper, paprika, mustard (if using) and thyme. Cook for another 3 minutes or so or until very fragrant. Stir in the lentils.
  3. Add 4 cups of the vegetable stock and bay leaf. Bring soup to a gentle boil then reduce heat to low and cover. Let lentils simmer for 30 minutes or until lentils are tender.The stew will be very thick in consistency –
  4. thin with remaining stock and/or water until desired consistency is reached. (This stew is meant to be a thick, rich and hearty stew, though.)
  5. Stir in apple cider vinegar and remove from heat.
  6. Fold in spinach (or other leafy green) and parsley – the residual heat from the stew should wilt the spinach and parsley. Season with additional salt or pepper.
  7. Serve stew with a drizzle of olive oil, extra lemon juice and extra parsley on top. This stew freezes really well.

Notes

* I prefer to peel my potatoes before adding them into this stew. Peeling is not completely necessary though.