Vegan Winter Lentil Stew
Prep Time
10 mins
Cook Time
20 mins
Total Time
40 mins
Rich, hearty, healthy stew made with vegetables and lentils. Perfect for dinner on a cold, chili night. Plus, it makes excellent leftovers!
Course:
Main Course
Cuisine:
American
Keyword:
lentils, stew
Servings: 8
Calories: 240 kcal
Ingredients
- 1 large yellow onion, chopped small
- 2 garlic cloves, minced
- 2 cups chopped celery, chopped small
- 2 cups chopped carrots, chopped small
- 3 cups chopped potatoes, chopped small
- 1 1/2 cups frozen green peas
- 7-8 sprigs fresh cilantro
- 2 quarts vegetable broth
- 1 cup lentils
- 1 tbsp olive oil (skip if oil-free)
- 2 tbsp Dijon mustard
- 1 tbsp + 1 tsp soy sauce
- 2 tbsp maple syrup or brown sugar
- 1-2 tbsp sea salt
- 1/8 tsp black pepper
Instructions
-
Heat oil in a large pot over medium heat. Caramelize garlic for 30 seconds, then add onions and cook for 2-3 minutes until translucent. *If oil-free, cook both garlic and onions in 1/4 cup water or vegetable stock.
-
Stir in Dijon mustard, maple syrup (or brown sugar), and soy sauce. Add chopped potatoes, carrots, and celery and cook for 5 minutes stirring occasionally.
-
Add vegetable stock, lentils, and salt and pepper. Turn the heat to high and bring to a boil. Reduce heat to medium, cover half-way with a lid and cook for 10 minutes.
-
Add frozen peas and fresh cilantro sprigs, cover with a lid and cook until lentils are cooked all the way through, about 5-10 minutes.
-
Add more salt and pepper if necessary.
-
Store in an airtight container in the fridge for up to 3 days.
Recipe Notes
Nutrition Information (per serving): Calories: 240 Fat: 3.8 g Saturated fat: 0.7 g Carbohydrates: 37.4 g Dietary Fiber: 11.8 g Sugar: 8.9 g Sodium: 1670 mg Protein: 14.5 g