Easy Vegetable Stew with Lentils (Vegan)
This one-pot easy vegetable stew is healthy, hearty and takes less than 30 minutes to make. Great as a quick weeknight dinner.
Servings: 4 people
Calories: 167kcal
Ingredients
- 1 medium onion, finely chopped
- 1 large stick of celery, diced
- 2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups)
- 2 large carrots, sliced into rounds
- 10 small brown button mushrooms, halved (optional)
- ½ tablespoon ground dried sage
- ½ tablespoon ground dried rosemary
- 1 vegetable stock cube (or vegetable broth - see below)
- 4 cups water
- 1 cup uncooked red lentils (soaked for 2 hours if preferred)
- 2 tightly packed cups broccoli, cut into small florets
- ½ tablespoon Bragg's soy seasoning, or soy sauce (gluten free if needed)
- 1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional)
- Salt & black pepper to taste
Instructions
- In a large pot, steam sauté onion in a small amount of water for 5 minutes on medium high heat. (If it begins to stick, just add a bit more water.)
- Add celery, potatoes, carrot, mushrooms if using, sage, rosemary and lentils to pan. Crumble over stock cube, add water (water will reduce as lentils soak it up) and bring pan to boil.
- Reduce heat and simmer - covered - for 10 minutes, stirring now and then. Potato should be just tender.
- Add broccoli and cook for a further 8-10 minutes (or until lentils have become mush), stirring occasionally.
- Add Bragg's/soy sauce, salt and pepper to taste, and leafy greens if using. Cook until greens have wilted.
- Serve in large bowls, optionally garnished with fresh parsley. Serve with bread or rice for an even heartier meal.
Notes
Celery - Can be omitted or switched for leek if you're avoiding it.
Potatoes - You could sub these for sweet potatoes or squash if preferred.
Carrots & mushrooms - If you're not a fan, sub for other veggies like zucchini, parsnips or cauliflower.
Stock cube - I like Go Bio vegetable stock cubes as they add a strong flavour. If you'd rather use veggie broth, switch half of the water the recipe asks for to the same amount of broth.
Red lentils - If using canned pre-cooked lentils instead of red lentils, add them to the stew with the broccoli, as they won't need to cook as long.
Storage - Store any leftover vegetable stew in a sealed container in the fridge, and consume within 4 days.
Nutrition
Calories: 167kcal | Carbohydrates: 38.6g | Protein: 9.1g | Fat: 0.7g | Saturated Fat: 0.2g | Sodium: 3771mg | Potassium: 1076mg | Fiber: 7.2g | Sugar: 8.6g | Calcium: 91mg | Iron: 3mg