Hearty Vegan Lentil Stew • It Does not Style Like Rooster
This Hearty Vegan Lentil Stew is filled with warming stick-to-your-ribs flavors which can be excellent for a cold evening. Full of carrots, celery, potatoes, peas, and lentils this wealthy stew is filled with good-for-you veggies, which can be simmered in a hearty gravy sauce made with purple wine. YUM.
The times are getting chillier and meaning one factor to me: soups and stews day-after-day!!! I like how stews are so wealthy and comforting however are additionally filled with good-for-you veggies. I all the time have a jar of dry lentils in my cabinet so this hearty vegan lentil stew recipe has develop into a go-to for me. Impressed by a beef stew, the broth is thick and filled with umami with purple wine, balsamic vinegar, tomato paste, and brown sugar. Belief me once I say, it would be best to serve this stew with a pleasant bread with the intention to use it to sop up each final drop of deliciousness.
Substances in lentil stew:
Lentils: you should use brown or inexperienced lentils, each work equally properly. Simply guarantee they’re raw. The lentils are cooked within the stew in order that they tackle a ton of taste whereas additionally thickening the stew.
Veggies: potatoes, carrots, celery, onions, garlic, and peas are all added. I like to chop them into massive chunks so this stew has a lot of texture.
Broth: I like to make use of a vegan beefless broth, for the very best taste, however a mushroom broth or any sort of vegetable broth may even work simply wonderful.
Purple wine: purple wine provides to the wealthy shade and taste of the broth. Any sort of purple wine will work, so I recommend opening a bottle that you simply wish to take pleasure in with the stew once you serve it. If you do not need to make use of purple wine, no downside, simply use extra vegetable broth as an alternative.
Taste enhancers: tomato paste, balsamic vinegar, brown sugar, bay, thyme, and salt and pepper are used to deepen the flavors of the stew.
The best way to make Hearty Vegan Lentil Stew:
Warmth the olive oil in a dutch oven or massive stew pot over medium-high warmth. Add the carrots, celery, onion, and garlic and satué till the onions start to melt, 5 – 10 minutes.
Sprinkle the flour over the veggies and stir to mix. Maintain cooking whereas stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the underside of the pan.
Now add the potatoes, lentils, purple wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cowl and simmer for half-hour or till the potatoes are fork-tender and the lentils are cooked by. In case your stew will get too thick, be happy to skinny it out to your required consistency with some additional vegetable broth.
Lastly, stir within the peas and cook dinner for a couple of minutes extra to warmth by. Add additional salt and pepper to style if desired. Serve sizzling with parsley for garnish if desired.
This lentil stew is…
- very warming and comforting
- the proper meal for a cold evening
- filled with good-for-you veggies and lentils
What to serve with hearty vegan lentil stew:
The Best and Most Scrumptious Vegan Cornbread
Tacky Vegan Garlic Bread
The Finest Vegan Sandwich Bread
Corn Ribs
Simple Crispy Vegan Crackers
Vegan Parmesan
In case you do that recipe tell us by leaving a remark, score it, and do not forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
Hearty Vegan Lentil Stew
This Hearty Vegan Lentil Stew is filled with warming stick-to-your-ribs flavors which can be excellent for a cold evening. Full of carrots, celery, potatoes, peas, and lentils this wealthy stew is filled with good-for-you veggies, which can be simmered in a hearty gravy sauce made with purple wine. YUM.
Servings: 6
Energy: 398kcal
Substances
- 2 tablespoons olive oil
- 4 medium carrots peeled and minimize into 1-inch chunks
- 4 ribs celery minimize into 1-inch chunks
- 1 yellow onion minimize into 1-inch chunks
- 6 cloves garlic minced or pressed
- ¼ cup all-purpose flour (gluten-free if most popular)
- 4 cups vegan beefless broth, mushroom broth, or vegetable broth (plus extra if wanted)
- 2 lbs Russet or Yukon Gold potatoes peeled and minimize into 1-inch chunks
- 1 cup raw inexperienced or brown lentils
- 1 cup purple wine (or sub with extra broth if most popular)
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
- contemporary parsley elective for garnish
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Directions
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Warmth the olive oil in a dutch oven or massive stew pot over medium-high warmth. Add the carrots, celery, onion, and garlic and satué till the onions start to melt, 5 – 10 minutes.
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Sprinkle the flour over the veggies and stir to mix. Maintain cooking whereas stirring for about 60 seconds. Add the vegetable broth and use your spoon to scrape any bits off of the underside of the pan.
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Now add the potatoes, lentils, purple wine, tomato paste, balsamic vinegar, brown sugar, bay leaf, thyme, salt, and pepper, and stir. Cowl and simmer for half-hour or till the potatoes are fork-tender and the lentils are cooked by. In case your stew will get too thick, be happy to skinny it out to your required consistency with some additional vegetable broth.
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Lastly, stir within the peas and cook dinner for a couple of minutes extra to warmth by. Add additional salt and pepper to style if desired. Serve sizzling with parsley for garnish if desired.
Vitamin
Serving: 1serving (recipe makes 6 servings) | Energy: 398kcal | Carbohydrates: 67g | Protein: 14g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Sodium: 929mg | Potassium: 1358mg | Fiber: 17g | Sugar: 11g | Vitamin A: 7538IU | Vitamin C: 48mg | Calcium: 88mg | Iron: 5mg
