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Simple Vegan Lentil Stew


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5 from 2 reviews

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1.5 tsp vegetable oil (optional)
  • 1.5 tsp vegan butter (optional)
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1.5 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 cups of diced potatoes (250 g)
  • 2 cups of dry lentils
  • 5 cups of vegetable broth (1200 ml)
  • 3 bay leaves
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard
  • 1 tsp maple syrup
  • salt, pepper

To serve:

  • bread
  • fresh parsley, lovage or cilantro


Instructions

  1. Heat up oil and butter in a large pot. Once butter melted, add onion, carrots, celery, and bell pepper, and cook for 5-10 minutes, stirring occasionally, until onions turn translucent. If making oil-free, simply add 1-2 tablespoons of vegetable stock occasionally, to make sure veggies don’t burn down.
  2. Add garlic, smoked paprika, and cayenne, and cook for maximum a minute, until garlic and spices are fragrant. Be careful, spices can burn very quickly.
  3. Add potatoes, lentils, vegetable broth, and bay leaves to the soup. Season with salt and pepper generously.
  4. Bring stew to a boil, then cover and reduce heat to a simmer. Cook for 20-25 minutes, until lentils and potatoes are cooked.
  5. Add vinegar, mustard, maple syrup, and adjust seasoning with salt and pepper, if needed. Discard bay leaves.
  6. Serve warm sprinkled with fresh herbs, with bread on the side. Enjoy!

Notes

Vegan Lentil Stew freezes well.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes