Vegan Brown Lentil Stew Recipe
Serving: 4 servings
Equipment
- Medium soup pot
Ingredients
- 2 cups dry brown lentils
- 3 tablespoon olive oil
- 1 large red onion cut into chunks
- 1 large carrot diced
- 2 potatoes cut into cubes
- 1 diced red bell pepper
- 2 crushed garlic cloves
- 4 sprigs of thyme
- 1 bay leaf
- 1½ teaspoons salt (or more, to taste)
- 1 teaspoon smoked paprika
- ½ teaspoon curry powder
- 4 cups vegetable broth
- 1 teaspoon freshly-cracked black pepper or to taste
Instructions
1. Boiling the lentils
- Rinse the lentils in abundant waterBoil lentils in clear water for 15 minutes over medium heat. Sieve the lentils to separate from the liquid. Set aside water and lentils.
2. Sauteing the vegetables
- In a pot, heat the oil, and add the onion, and carrot. Cook and stir until the onion becomes translucent.Add the potatoes, bell pepper, garlic, thyme, bay leaf, 1½ teaspoons salt, paprika, and curry powder.Cook and stir over medium heat for 2 minutes.
3. Adding lentils
- Add the lentils (without the water) and cook and stir for a minute.Add the broth and 2 cups of the water you had set aside, and stir.
4. Simmering
- Cover and simmer over medium-low heat until all the ingredients are cooked through and the broth has thickened a bit (about 20 minutes). Add more water as it becomes necessary (use clear water if you run out of water from boiling the lentils)Season with salt and black pepper to taste.
5. Serving
- Remove the thyme sprigs and bay leaf. Serve (see serving suggestions below).
Nutrition
Calories: 556kcal | Carbohydrates: 86g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1838mg | Potassium: 1545mg | Fiber: 34g | Sugar: 8g | Vitamin A: 4273IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 9mg
