Hearty Vegan Lentil Stew

This Hearty Vegan Lentil Stew is stuffed with warming stick-to-your-ribs flavors which might be excellent for a cold night time. Filled with carrots, celery, potatoes, peas, and lentils this wealthy stew is stuffed with good-for-you veggies, which might be simmered in a hearty gravy sauce made with crimson wine. YUM.

The times are getting chillier and which means one factor to me: soups and stews day by day!!! I really 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 turn into a go-to for me. Impressed by a beef stew, the broth is thick and filled with umami with crimson wine, balsamic vinegar, tomato paste, and brown sugar. Belief me after I say, you’ll want to serve this stew with a pleasant bread in an effort to use it to sop up each final drop of deliciousness.

Table of Contents

Elements in lentil stew:

Lentils: you need to use brown or inexperienced lentils, each work equally nicely. 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 numerous texture.

Broth: I like to make use of a vegan beefless broth, for one of the best taste, however a mushroom broth or any sort of vegetable broth will even work simply wonderful.

Purple wine: crimson wine provides to the wealthy coloration and taste of the broth. Any sort of crimson wine will work, so I counsel opening a bottle that you just wish to get pleasure from with the stew whenever you serve it. If you don’t want to make use of crimson wine, no downside, simply use extra vegetable broth as a substitute.

Taste enhancers: tomato paste, balsamic vinegar, brown sugar, bay, thyme, and salt and pepper are used to deepen the flavors of the stew.

Easy methods 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. Preserve 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, crimson 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 at liberty 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 scorching with parsley for garnish if desired.

This lentil stew is…

very warming and comforting
the right meal for a cold night time
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 Greatest Vegan Sandwich Bread
Corn Ribs
Straightforward Crispy Vegan Crackers
Vegan Parmesan

When you do this recipe tell us by leaving a remark, ranking it, and remember to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.

Prep Time15 minutes

Cook dinner Time45 minutes

Complete Time1 hr

Course : Essential CourseSoup

Delicacies : American

Servings: 6

Writer: Sam Turnbull • It Does not Style Like Rooster

Elements

2 tablespoons olive oil
4 medium carrots peeled and lower into 1-inch chunks
4 ribs celery lower into 1-inch chunks
1 yellow onion lower 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 lower into 1-inch chunks
1 cup raw inexperienced or brown lentils
1 cup crimson 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
recent parsley non-compulsory for garnish

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Directions

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. Preserve 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, crimson 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 at liberty 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 scorching with parsley for garnish if desired.

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