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Vegan Lentil Stew Recipe

Vegan Lentil Stew Recipe: The onion and thyme definitely dominate the flavors in this 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.
Course Dinner, Lunch
Cuisine Fusion
Keyword comfort food, soup, winter
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 335kcal
Author Clara Gonzalez

Ingredients

  • 2 cups of lentils
  • 2 tablespoon of olive oil
  • 1 large red onion cut into eighths
  • 2 large potatoes , cut into cubes
  • 1/2 lb [0.48 kg] of auyama (West Indian pumpkin), cut into cubes
  • 1 bell pepper chopped into squares
  • 1/2 teaspoon of mashed garlic
  • 4 sprigs of thyme
  • 1 sprig of fresh cilantro
  • 1 1/2 teaspoons of salt (or more, to taste)

Instructions

  • 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.
  • 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 for 2 minutes.
  • Cook and stir over medium heat for 2 minutes.
  • Add the lentils (without the water) and cook and stir for a minute.
  • Add 4 cups of the water you had reserved, stir.
  • 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 water from boiling the lentils)
  • Remove the sprigs.
  • Season with salt to taste.
  • Serve with arroz blanco.

Nutrition

Calories: 335kcal | Carbohydrates: 54g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 1105mg | Fiber: 23g | Sugar: 4g | Vitamin A: 1165IU | Vitamin C: 42.2mg | Calcium: 72mg | Iron: 7.5mg