Ingredients
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
- 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.
- 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.
- Add potatoes, lentils, vegetable broth, and bay leaves to the soup. Season with salt and pepper generously.
- Bring stew to a boil, then cover and reduce heat to a simmer. Cook for 20-25 minutes, until lentils and potatoes are cooked.
- Add vinegar, mustard, maple syrup, and adjust seasoning with salt and pepper, if needed. Discard bay leaves.
- 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