Hearty Red Lentil Stew [Stove, Crockpot, IP]
User Reviews
4.7
Hearty Red Lentil Stew [Stove, Crockpot, IP]
Description
Hearty Red Lentil Stew blends red lentils and a medley of vegetables such as onion, garlic, potato, celery, mushrooms, and carrots. The ingredients simmer together in vegetable broth until the lentils break down, leaving a thick, stew-like consistency. Kale is added for color and nutrition, wilting gently into the savory base. Nutritional yeast adds an umami note, and balsamic vinegar brightens the flavors at the end.
The stew has a naturally rich texture due to the disintegration of red lentils and soft cooked vegetables. The cooking method involves sautéing aromatics first, then simmering or slow cooking for vegetable tenderness and flavor melding. The thick but not pureed texture provides a filling meal experience.
Serve hot with crusty bread, crackers, or a fresh side salad as a wholesome vegan option. The stew’s hearty body and mild seasoning make it suitable for a lunch or dinner centerpiece, adaptable with added herbs and spices to taste.
Adjust the stew’s thickness by adding extra broth if desired; stirring occasionally prevents sticking and burning. Vegetable size and choice can influence the overall texture, allowing for customization. This recipe also works well in slow cookers and can incorporate additional vegetables according to preference.
Ingredients
- 1 yellow onion diced
- 3 garlic chopped, cloves
- 1 small russet potato (or any potato, sweet potato as well)
- 1-2 talks celery sliced (optional, but adds flavor and nutrition
- 4-5 crimini mushroom quartered or sliced (optional
- 1-2 carrot sliced
- 1 cup red lentils uncooked, do not need to soak
- 4 cups vegetable broth 1 carton
- 1 medium tomato (or a few plum tomatoes) chopped
- 5-6 kale de-stemmed and chopped (any other cooking green will work as well, leaves
- ½ cup nutritional yeast
- 1-2 tablespoons balsamic vinegar to taste
- 1 teaspoon salt or to taste
- black pepper to taste
- broccoli optional add-ins
- cauliflower
- peas
- cabbage
- kohlrabi
- corn
- beans
- smoked paprika
- fresh herbs
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!
Notes
- Stir occasionally to prevent lentils and vegetables from sticking and burning.
- Add more broth to thin the stew for a soup-like consistency if preferred.
- Vegetable size and variety affect the final texture; adjust to suit.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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