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    Vegan Lentil Stew

    Vegan Lentil Stew

    En Español Recipe ↆ

    Onion and thyme definitely dominate the flavors in this Vegan Lentil Stew, but the 'smokiness' of the lentils is never overpowered.

    Vegan Lentil Stew

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    Just as we do at home, we aim to keep the food in our blog balanced, just like this Vegan Lentil Stew. Try this tasty meatless lentil soup recipe, and whether you are a vegan or not, you will love it. I am sure.

    Sadly lentils are not as used in our cuisine as much as I wish they were. Not only are they a great source of protein, but lentils are also very filling. A good lentil stew is a pleasure to the stomach and tastebuds.

    Vegan Lentil Stew Ingredients
    Vegan Lentil Stew

    About this recipe

    For this stew, I added thyme, another sadly underutilized ingredient in our cuisine, and not as common as beans or guandules. Thyme, uncommon as it is in some regions of our country, it is an essential part of legume and bean dishes in the northwestern region of the country, where it is known as "ditén", a word of Haitian origin. Thyme to me tastes somewhere between aniseed and mint, a flavor that cannot be found in another herb.

    It seems like a very simple dish, but as comfort food goes this cannot get any more complex.

    Tia Clara

    Recipe

    Vegan Lentil Stew
    Keep screen on while cooking

    Vegan Lentil Stew

    By: Clara Gonzalez
    Onion and thyme definitely dominate the flavors in this Vegan Lentil Stew, but the 'smokiness' of the lentils is never overpowered. It seems like a very simple dish, but as comfort food goes this cannot get any more complex.
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 2 hrs
    Cook Time 30 mins
    Total Time 2 hrs 30 mins
    Course Dinner, Lunch
    Cuisine Fusion
    Servings 6 servings
    Calories 335 kcal

    Ingredients

    • 2 cups dry lentils
    • 2 tablespoon olive oil
    • 1 large red onion, cut into eighths
    • 2 potatoes, cut into cubes
    • ½ pound auyama (kabocha squash), [0.48 kg], cut into cubes
    • 1 diced bell peppers
    • ½ teaspoon mashed garlic
    • 4 sprigs thyme
    • 1 sprig cilantro
    • 1½ teaspoons salt, (or more, to taste)

    Instructions
     

    • Boiling
      Boiling: Soak the lentils in abundant water for at least two hours. Drain water.
      Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Reserve water and lentil.
    • Cooking
      Sauteing: In a pot heat the oil, add the onion. Cook and stir until the onion becomes translucent. Add the potatoes, pumpkin, bell pepper, garlic, thyme, and cilantro.
      Cook and stir over medium heat for 2 minutes.
    • Adding lentils
      Adding lentils: Add the lentils (without the water) and cook and stir for a minute.
      Add 4 cups of the water you had reserved, stir.
    • Simmering
      Simmering: Cover and simmer over low heat until all the ingredients are cooked through. Add more water as it becomes necessary (use clear water if you run out of the water from boiling the lentils)
      Remove the sprigs. Season with salt to taste.
    • Serving
      Serving: Serve with arroz blanco.

    Nutrition

    Calories: 335kcalCarbohydrates: 54gProtein: 19gFat: 6gSaturated Fat: 1gSodium: 595mgPotassium: 1105mgFiber: 23gSugar: 4gVitamin A: 1165IUVitamin C: 42.2mgCalcium: 72mgIron: 7.5mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR comfort food, soup, winter
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    Edited: Aug 10, 2022 | Publish: Mar 21, 2012

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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