Description
Hearty and flavorful vegan lentil stew.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more.
- Add rinsed lentils, vegetable broth, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Add other vegetables like potatoes, sweet potatoes, or spinach.
- Adjust the consistency by adding more broth if needed.
- This stew freezes well.
Nutrition
- Array