Recipe: Tasty Vegetarian Lentil Stew

Vegetarian Lentil Stew. To freeze, I suggest dividing the stew into single portions. This lentil stew is tomato-based and spiced with curry powder. This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for While it normally has various forms of meat and sausage in it, the version I had was totally vegetarian.

Cover pan and simmer for approximately an hour or until the lentils are completely softened. Mmmm, a wonderful stew of lentil and mushroom ! When it comes to the cheap and easy plant-based bulk bin items, you can't go wrong with Leading with the most obvious, lentil soups and stews are hearty and filling. You can have Vegetarian Lentil Stew using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vegetarian Lentil Stew

1. You need 250 g of lentils, soaked overnight.
2. It's 1 of onion.
3. Prepare 2 cloves of garlic.
4. It's 2 of medium potatoes.
5. You need 1 of large carrot.
6. You need 1/2 stalk of celery.
7. Prepare 1 Tbsp of olive oil.
8. Prepare 1/2 tsp of salt, plus more to taste.
9. Prepare 1/2 cup of red wine.
10. It's 1-2 of tomatoes, or 2 Tbsp tomato paste.
11. It's 1 Tbsp of dry marjoram (you can also sub. other herbs).
12. You need 1 tsp of smoked paprika powder (or regular paprika).
13. You need of Water, enough cover lentils.

This exotically flavored stew can be stretched to feed a crowd when ladled over rice or potatoes. Season with salt and pepper, if desired. Bring stew to a simmer over medium-high heat, stirring. Delicious and hearty Vegan Lentil Stew, so easy to prepare from everyday kitchen ingredients.

Vegetarian Lentil Stew instructions

1. Prep the lentils by soaking overnight. It's not necessary, but right before cooking, I also like to put the lentils in a pot of cold water, bring it to boil and then drain after 1-2 minutes. This will get rid of those ugly foamy bubbles that come up in the soup when you cook lentils..
2. Prep your veggies: Finely chop the onion and garlic. Peel the potatoes and cut into cubes. Cut carrots into cubes. Slice or cube the celery..
3. Heat olive oil on medium in a large pot. Saute the onions and garlic until very soft, 5-10 minutes..
4. Add the carrots and saute a couple minutes. Mix in the drained lentils, celery, bay leaf and 1/2 tsp salt..
5. Add the red wine and tomato (or tomato paste). Bring it to a boil and cook for a couple minutes..
6. Finally add the potatoes, marjoram, paprika and just enough water to cover everything..
7. Bring the stew to a boil, turn to medium-low and cover with lid. Let it cook for 30 minutes, or until lentils are soft. At the end, add more salt to taste and a little more water if it's too thick for you..
8. Serve on its own....
9. Or my favorite, with Spätzle noodles!.

It is comforting and economical for feeding a crowd. Categories Autumn, Dinner + Entrees, Food in Bowls, Stews + Chilis + Curries, Vegetarian, Winter. This slow cooker chickpea lentil stew is a warm and welcoming choice for a chilly winter's night: The perfect vegetarian comfort food! We enjoyed our saucy vegetarian stew over pasta for a full and. Easy lentil stew with fluffy mashed potatoes.

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