Description
This hearty and nutritious vegetable stew with lentils is a wholesome, one-pot vegan meal that’s perfect for a quick weeknight dinner. Packed with vibrant vegetables and protein-rich lentils, it’s gluten-free, low in calories, and offers comforting flavors enriched with herbs like sage and rosemary. Ready in just 30 minutes, this stew is both satisfying and healthy.
Ingredients
Vegetables
- 1 medium onion, finely chopped
- 1 large stick of celery, diced
- 2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups)
- 2 large carrots, sliced into rounds
- 10 small brown button mushrooms, halved (optional)
- 2 tightly packed cups broccoli, cut into small florets
- 1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional)
Legumes & Grains
- 1 cup uncooked red lentils (soaked for 2 hours if preferred)
Herbs & Seasonings
- ½ tablespoon ground dried sage
- ½ tablespoon ground dried rosemary
- Salt & black pepper to taste
- ½ tablespoon Bragg’s soy seasoning, or soy sauce (gluten free if needed)
Liquids & Stocks
- 1 vegetable stock cube (or vegetable broth)
- 4 cups water
Instructions
- Sauté Onion: In a large pot, steam sauté the finely chopped onion in a small amount of water over medium-high heat for 5 minutes. To prevent sticking, add a splash of water as needed.
- Add Vegetables & Lentils: Add the diced celery, chopped potatoes, sliced carrots, halved mushrooms (if using), ground sage, ground rosemary, and the uncooked red lentils. Crumble the vegetable stock cube over the mixture and pour in 4 cups of water. Bring the pot to a boil.
- Simmer Mixture: Reduce the heat to low and cover the pot. Let it simmer for 10 minutes, stirring occasionally. The potatoes should become just tender at this stage.
- Add Broccoli: Stir in the broccoli florets and continue cooking, covered, for another 8 to 10 minutes, stirring occasionally. The lentils will soften and begin to break down, thickening the stew.
- Season & Add Greens: Stir in the Bragg’s soy seasoning or soy sauce, and season with salt and black pepper to taste. Add the thinly sliced dark leafy greens, if using, and cook until the greens are wilted.
- Serve: Ladle the vegetable stew into large bowls. Optionally garnish with fresh parsley. Serve with your choice of bread or rice for a more filling meal.
Notes
- Soaking red lentils for 2 hours before cooking can reduce cooking time and improve digestibility.
- Adjust the amount of water if you prefer a thicker or thinner stew.
- Bragg’s soy seasoning can be substituted with gluten-free tamari or regular soy sauce if gluten is not a concern.
- Adding fresh herbs like parsley or thyme at the end can enhance flavor.
- This stew can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
