Imagine it’s a chilly evening, and you’re yearning for something that feels like a cozy embrace in a bowl—this vegan lentil stew is just the ticket. A bit like a warm blanket for your soul, really. And speaking of warmth, did you catch the last episode of that popular baking show? Such unexpected twists—much like the delightful surprises of flavor in this recipe!
Steps
- Dice a yellow onion and mince four garlic cloves. In a large soup pot, heat 2 tablespoons of olive oil over medium heat and begin to sauté the onion and garlic.
- As the onion and garlic sauté, slice four celery stalks and add them to the pot. Peel and chop four carrots into half-rounds and add them to the pot, continuing to sauté.
- Peel and cube 2 pounds of potatoes into 3/4 to 1-inch pieces. Add the potatoes to the pot along with 1 cup of brown lentils, 1 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, 2 tablespoons of Dijon mustard, 1.5 tablespoons of soy sauce, and 1 tablespoon of brown sugar.
- Pour in 6 cups of vegetable broth and stir briefly. Cover the pot, increase the heat to high, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Towards the end of the simmering time, mash some of the softened potatoes against the side of the pot to thicken the stew. After 30 minutes, add 1 cup of frozen peas and allow them to heat through. Taste and season with salt if needed before serving hot.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 4 cloves garlic
- 4 carrots (approximately 1/2 lb.)
- 4 stalks celery
- 2 lbs potatoes
- 1 cup brown lentils
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 tablespoons Dijon mustard
- 1.5 tablespoons soy sauce
- 1 tablespoon brown sugar
- 6 cups vegetable broth
- 1 cup frozen peas
Nutritional Values
Calories: 1993.6kcal | Carbohydrates: 367.28g | Protein: 79.04g | Fat: 31.92g | Sodium: 7716.88mg | Fiber: 62.88g
FAQ
- Can I use canned lentils instead of dried lentils in this stew?
- No, canned lentils are not recommended for this recipe as they do not provide the same texture and thickness as dried brown or green lentils, which cook quickly and help achieve the desired consistency.
- What type of vegetable broth should I use for the best flavor?
- For a rich and flavorful stew, it’s suggested to use Better Than Bouillon vegetable broth. The type of broth used can significantly influence the taste, so choose one that complements your preferences. If desired, you can also substitute with chicken or beef broth.
- How should I store and reheat leftover lentil stew?
- Store the stew in the refrigerator for up to five days. To reheat, use a microwave or heat on a stove over medium-low, stirring frequently until heated through. For freezing, divide the stew into individual portions, cool completely, and freeze for up to three months. Thaw in the fridge overnight before reheating.
- What other vegetables can I add to the lentil stew?
- While the recipe includes carrots, celery, potatoes, and peas, you can also experiment with other vegetables like mushrooms, parsnips, or turnips to add different flavors and textures to the stew.
- Can this stew be served with any side dishes?
- This lentil stew is nutritious and filling on its own, but you can pair it with homemade no-knead bread, garlic bread, or even add dumplings for a heartier meal.
Tips
- Use the Right Lentils: Opt for brown or green lentils as they cook quickly, in about 20 minutes, without needing to be soaked. Avoid using French green lentils or canned lentils as they won’t provide the same texture.
- Maximize Flavor with Broth: The type of broth you use will significantly impact the taste of the stew. Consider using a high-quality vegetable broth like Better Than Bouillon to enhance the stew’s complex flavors. If preferred, chicken or beef broth can also be used for a different taste profile.
- Thicken the Stew Naturally: As the stew simmers, mash the softened potatoes against the side of the pot. This will naturally thicken the stew and add a creamy texture without the need for additional thickeners.
- Customize with Vegetables: While the recipe uses carrots, celery, potatoes, and peas, feel free to experiment by adding other vegetables such as mushrooms, parsnips, or turnips to enhance the stew’s flavor, color, and texture.
Equipment
- Large soup pot – Essential for cooking the stew.
- Chef’s knife – Useful for dicing and chopping vegetables.
- Cutting board – Needed for preparing vegetables.
- Measuring spoons – For measuring ingredients like olive oil, Dijon mustard, soy sauce, and brown sugar.
- Vegetable peeler – For peeling potatoes and carrots.
- Potato masher – For mashing the potatoes in the stew to thicken it.
