Vegan Lentil Stew

My oldest sister was celebrating her 25th birthday a couple days ago, and I was asked whether or not I wanted to make something for the party. I chatted around with my mother to get some sort of ideas, and we decided that a lentil stew would be the perfect addition to the menu. Now I choose to call this a stew because it is both thicker and heartier than soup. If you have been looking around in my archive, you might have noticed that I have previously posted a recipe for lentil soup. This is in some ways an adaption of that, however this is definitely my preferred version. And hey, it is a great way to get your daily dose of vegetables!

Like with all bean and legume dishes it tastes just as good, if not better, the day after. It allows the lentils to marinade and absorb as much flavour as possible, which is just what you need for a good stew. This is ideal if you have any left-overs. I made my stew in the morning and let it simmer on very low heat for 5 hours before serving, the result tasting simply heavenly. You can however serve it after just 1 hour if you wish.

Vegan Lentil Stew
Vegan Lentil Stew

Vegan Lentil Stew Ingredients:

  • 6 cups vegan vegetable broth
  • 2 cups dry green (or red) lentils
  • 2 cups diced canned tomatoes
  • 1 cup finely chopped yellow onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped zucchini
  • 4 minced garlic cloves
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp ground coriander
  • maldon salt and freshly ground black pepper, to taste
  • garnish with fresh herbs

Vegan Lentil Stew Directions:

  1. Heat up a large pot to medium heat. Once warm, add the onion, garlic, carrot, zucchini, celery and salt, and cook until the onions are translucent, approximately 6 to 7 minutes, whilst stirring continually to avoid burning.
  2. Add the lentils, tomatoes, broth, spices and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover with a lid and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Like with all bean or legume dishes, I prefer letting it sit for at least 2 hours. This allows the lentils to really marinade in the seasoning and absorb as much flavour as possible. Depending on how long you let it sit, you might need to add more broth (or warm water) as you go along.
  3. Serve warm, garnished with some fresh chopped celery and/or herbs.
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