Description
This hearty red lentil stew is a nutritious and comforting vegan dish packed with vegetables, red lentils, and flavorful seasonings. Perfect for a wholesome family meal, it is easy to prepare on the stovetop, slow cooker, or instant pot, delivering tender vegetables and a rich, satisfying texture.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato, diced
- 1-2 stalks of celery, sliced
- 4-5 crimini mushrooms, quartered or sliced
- 1-2 carrots, sliced
- 1 medium tomato, chopped
- 5-6 kale leaves, de-stemmed and chopped
Primary Ingredients
- 1 cup red lentils, uncooked
- 4 cups vegetable broth
- ½ cup nutritional yeast
Seasonings and Add-ins
- 1-2 tablespoons balsamic vinegar, to taste
- 1 teaspoon salt, or to taste
- Black pepper, to taste
- Optional add-ins: broccoli, cauliflower, peas, cabbage, kohlrabi, corn, beans, smoked paprika, fresh herbs
- 1 tablespoon oil for sautéing
Instructions
- Sauté Vegetables: Heat 1 tablespoon of oil over medium-high heat in a deep skillet or medium-large pot. Add the diced onion, chopped garlic, diced potato, sliced celery, mushrooms, and carrots. Sauté for 2-3 minutes until the vegetables start to soften.
- Add Lentils and Broth: Add the red lentils, vegetable broth, chopped tomato, and chopped kale into the pot. Stir well to combine. Ensure the liquid covers the lentils and vegetables by about half an inch. Add a bit of water if necessary.
- Simmer the Stew: Bring the mixture to a gentle boil for 1-2 minutes, then reduce the heat to a simmer. Cover the pot and cook undisturbed for 30-40 minutes until the lentils and tomatoes break down and the vegetables are soft yet intact.
- Season and Finish: Stir in the nutritional yeast, balsamic vinegar, salt, and black pepper to taste. Add any fresh herbs or additional spices if desired. Serve the stew hot alongside toasted bread, crackers, or a side salad.
Notes
- Adjust stew consistency by changing the size and shape of chopped vegetables to suit your texture preference.
- For a thinner stew or soup-like consistency, add extra vegetable broth during cooking.
- Stir occasionally during simmering to prevent lentils or vegetables from sticking to the bottom of the pot.
- This recipe works well in a slow cooker; cook on low for 4 hours for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
