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Servings:

Vegan Lentil Stew

Our Lentil Stew recipe is a delicious and hearty vegan meal perfect for busy weeknights! Packed with protein and flavor, this stew will not only fill you up but also leave you wanting more. And if you’re feeling extra hungry, we suggest serving it over a bed of rice or quinoa.

Total Time

40min

5.0

3 Ratings

Author: SideChef Everyday

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Medium Onion , chopped

•

4 cloves

Garlic , finely chopped

•

1 stalk

Celery , chopped

•

Large Carrots , chopped

•

Sweet Potato , diced

•

1 tsp

Smoked Paprika

•

1/2 tsp

Salt

•

2 cups

Sliced Fresh Spinach

•

1 tsp

Crushed Red Pepper Flakes

•

2 cups

Canned Chopped Tomatoes

•

1/2 tsp

Ground Black Pepper

•

1 Tbsp

Tomato Paste

•

1 Tbsp

Italian Seasoning

•

1 can
(15 oz)

Brown Lentils , drained, rinsed

•

4 cups

Vegetable Broth

•

Lemon , juiced

•

Bay Leaves

•

to taste

Chopped Fresh Parsley

Cooking Instructions

In a large heavy bottom pot, heat Olive Oil (2 Tbsp) over medium-high heat and sauté the Onion (1) , Garlic (4 cloves) , Celery (1 stalk) , and Carrots (2) until softened, about 4-5 minutes.

Once softened, add in the Sweet Potato (1) , Smoked Paprika (1 tsp) , Italian Seasoning (1 Tbsp) , Tomato Paste (1 Tbsp) , Crushed Red Pepper Flakes (1 tsp) , Canned Chopped Tomatoes (2 cups) , Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) . Cook for 1-2 minutes until vegetables are evenly coated.

Next, add Brown Lentils (1 can) to the pot, along with Vegetable Broth (4 cups) , 1 Tbsp of Lemon Juice (1) , and Bay Leaves (2) .

Reduce the heat to low, cover, and simmer for 15-20 minutes until the sweet potatoes are cooked through.

Add in Fresh Spinach (2 cups) and cook for 2-3 minutes until wilted.

Remove the lid and take out the bay leaf. Serve with Fresh Parsley (to taste) .

Nutrition Per Serving

CALORIES

369

FAT

5.6 g

PROTEIN

21.3 g

CARBS

60.0 g