Hearty Red Lentil Stew [Stove, Crockpot, IP]
User Reviews
4.7
135 reviews
Excellent
Hearty Red Lentil Stew [Stove, Crockpot, IP]
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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
- 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
Instructions
- 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.
- 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.
- 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!
Equipments used:
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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