Veggie-Packed Lentil Stew
Vegan, gluten-free, protein-rich, fiber-rich, loaded with nutrients and oh-so-delicious Lentil Stew. A hearty and warming crowd-pleasing meal.
Ingredients
- 1 Tbsp olive oil
- 1 small onion, chopped
- 2 big garlic cloves, minced
- 1 leek, chopped
- ¼ tsp chili flakes
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- 3 small carrots, thinly sliced
- 2 small potatoes, chopped
- 1 14 oz can of diced tomatoes
- 1 bay leaf
- 3 cups vegetable broth - can sub water
- 1 cup lentils, soaked overnight or for at least 8 hours - drained and rinsed*
- 1 - 1½ tsp sea salt
- ¼ cup frozen peas, thawed
- Freshly ground pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and sauté for 5 minutes, until translucent.
- Add garlic and leek and cook for 2 more minutes.
- Add spices, carrots and potatoes and sauté for another minute.
- Add tomatoes, bay leaf, broth, lentils and sea salt. Bring to a boil and lower the heat. Simmer for 15- 20 minutes, until the lentils and vegetables are tender.
- Remove bay leaf, add peas and cook for another 2 minutes. Taste and adjust seasoning.
- Serve with freshly ground pepper.
- Enjoy this warming stew!
Notes
* Soaking lentils overnight makes them a whole lot healthier. They’ll also cook faster. I always recommend soaking lentils before cooking them, but if you skip this step, know they’ll take a few extra minutes to cook.