Description
Hearty Red Lentil Stew is a comforting, nutritious vegan dish made with red lentils, a medley of vegetables, and flavorful seasonings. Perfect for a wholesome meal, this stew is easy to make on the stovetop, slow cooker, or Instant Pot. Packed with protein and fiber from lentils and nutrients from fresh vegetables, it’s ideal served with toasted bread or a side salad.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato, diced (or sweet potato)
- 1-2 stalks of celery, sliced (optional)
- 4-5 crimini mushrooms, quartered or sliced (optional)
- 1-2 carrots, sliced
- 1 cup red lentils, uncooked
- 4 cups vegetable broth
- 1 medium tomato, chopped
- 5-6 kale leaves, de-stemmed and chopped
Seasonings & Add-ins
- ½ cup nutritional yeast
- 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
- Prepare Vegetables: Dice the yellow onion, chop the garlic, peel and dice the potato, slice celery and carrots, quarter or slice mushrooms, and chop kale leaves, setting all ingredients ready for cooking.
- Sauté Aromatics and Veggies: Heat 1 tablespoon of oil in a deep skillet or medium/large pot over medium-high heat. Add diced onion, chopped garlic, diced potato, celery, mushrooms, and carrots. Sauté for 2-3 minutes until vegetables start to soften and release their aromas.
- Add Lentils and Broth: Stir in 1 cup of red lentils, 4 cups of vegetable broth, chopped tomato, and kale. Ensure liquid sits just about half an inch above the lentils and vegetables; add water if necessary.
- Simmer the Stew: Bring the mixture to a gentle boil for 1-2 minutes, then reduce heat to low and cover the pot. Let it simmer undisturbed for 30-40 minutes until lentils and tomatoes break down and vegetables are tender.
- Season and Finish: Stir in ½ cup nutritional yeast, 1-2 tablespoons balsamic vinegar, 1 teaspoon salt, and black pepper to taste. Add any desired fresh herbs or spices. Adjust seasoning as needed.
- Serve: Serve the hearty red lentil stew hot, accompanied by toasted bread, crackers, or a side salad for a complete meal. Enjoy!
Notes
- Adjust stew consistency by chopping vegetables smaller for a smoother texture or larger for chunkier bites.
- For a thinner stew or soup-like consistency, add extra vegetable broth or water during cooking.
- Stir the stew occasionally during simmering to prevent lentils or veggies from sticking to the pan bottom and burning.
- You can use a slow cooker by cooking on low for 4 hours instead of stovetop simmering.
- Add optional vegetables and spices to customize the stew to your taste preferences.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
