Hearty Red Lentil Stew [Stove, Crockpot, IP]

User Reviews

4.7

135 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    45 mins

  • Servings

    4 servings

  • Calories

    284 kcal

  • Course

    Lunch, Dinner

  • Cuisine

    American

Hearty Red Lentil Stew [Stove, Crockpot, IP]

This hearty red lentil stew is thick, flavorful, packed with veggies, and loaded with plant-based protein, fiber, and nutrients to warm your belly and satisfy without weighing you down! Just one pot under an hour makes this frugal, gluten-free, dairy-free, vegan stew (crock pot and Instant Pot methods included)!

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Ingredients

Servings
  • 1  yellow onion,  diced
  • 3 garlic cloves, chopped
  • 1 small russet potato (or any potato, sweet potato as well)
  • 1-2 talks of celery, sliced (optional, but adds flavor and nutrition)
  • 4-5 crimini mushrooms, quartered or sliced (optional)
  • 1-2 carrots, sliced
  • 1 cup of red lentils, uncooked, do not need to soak
  • 4 cups of vegetable broth (1 carton)
  • 1 medium tomato (or a few plum tomatoes) chopped
  • 5-6 kale leaves, de-stemmed and chopped (any other cooking green will work as well)
  • ½ cup of nutritional yeast
  • 1-2 tablespoons of balsamic vinegar, to taste
  • 1 teaspoon of salt, or to taste
  • Black pepper , to taste
  • Optional add-ins: broccoli, cauliflower, peas, cabbage, kohlrabi, corn, beans, smoked paprika, fresh herbs, etc
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Instructions

  1. Add 1 tablespoon medium-high heat oil to a deep skillet or a medium/large pot. Saute onion, garlic, potato, celery, mushrooms, and carrot over medium heat for 2-3 minutes until starting to soften.
  2. Add red lentils, vegetable broth, tomato, and kale. Stir well, the liquid should sit just above (½' or so) lentils and veggies, if not, add a bit of water. Bring to a gentle boil (for 1-2 minutes), then lower to a simmer and cover. Let cook undisturbed for 30-40 minutes. You can also throw everything in a slow cooker and cook on low heat for 4 hrs.
  3. Lentils and tomatoes should be broken down, and potatoes and all other veggies should be soft but intact. Add nutritional yeast, vinegar, salt, and pepper to taste. You can add any fresh herbs and spices at this point as well. Serve hot with toasted bread, crackers, or a side salad. Enjoy!

Notes

  • Adjust the consistency: The size and shape of the chopped veggies will adjust the overall texture of the vegan vegetable stew.
  • For a thinner stew: By using red lentils, which break down, this stew is naturally very thick. Add extra broth for a thinner stew (add lots, and you’ll end up with hearty red lentil soup).
  • Stir often: So the lentils/ vegetables don’t stick to the bottom of the pan and burn.

Nutrition Information

Show Details
Calories 284kcal (14%) Carbohydrates 51g (17%) Protein 19g (38%) Fat 2g (3%) Saturated Fat 0.2g (1%) Polyunsaturated Fat 1g Monounsaturated Fat 0.2g Sodium 1580mg (66%) Potassium 1231mg (35%) Fiber 20g (80%) Sugar 7g (14%) Vitamin A 10442IU (209%) Vitamin C 79mg (88%) Calcium 235mg (24%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 284 kcal

% Daily Value*

Calories 284kcal 14%
Carbohydrates 51g 17%
Protein 19g 38%
Fat 2g 3%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 0.2g 1%
Sodium 1580mg 66%
Potassium 1231mg 26%
Fiber 20g 80%
Sugar 7g 14%
Vitamin A 10442IU 209%
Vitamin C 79mg 88%
Calcium 235mg 24%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.7

135 reviews
Excellent

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