I love lentils and this Vegan Lentil Stew makes my tastebuds SO happy! Filled with yummy vegetables that you can easily find year round and ready to go in under an hour, you can have a satisfying and healthy vegetarian meal on the table.

Oftentimes I find myself craving something warm and filling, but not too hearty. This Vegan Lentil Stew hits the spot! This is a stew that you can make year round and can easily customize using vegetables you have on hand or by adding your favorites to the pot.

Lentils are an affordable powerhouse pantry staple! They are a nutrient dense, naturally gluten free, protein rich meat substitute, packed with fiber, potassium, folate and iron. Also, 1 cup contains 35 grams of calcium for healthy bones! Unlike dry beans, you don’t have to soak lentils before you cook them, although I do recommend that you rinse them thoroughly before cooking.

Lentils come in a variety of colors and flavors. The most well-known are Brown, Green, Red and Black. Each variety offers a different depth of flavor, texture and also differ in cooking times. Red lentils tend to cook the quickest (20 minutes), while Brown and Green lentils need a bit longer (20 to 30 minutes) and Black lentils (30+ minutes).

They are great hot and cold and can be used in soups, stews, curries, salads, pureed dips and more!

Vegan Lentil Stew

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• Author: Caroline Fausel

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Ingredients

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• 2 Tbsp olive oil
• 1 yellow onion, diced 
• 4 garlic cloves, minced 
• 2 stalks celery, diced 
• 2 russet potatoes, chopped into ½ in cubes
• 1 (12 oz) bag frozen peas and carrots
• 1 cup green or brown lentils 
• 2 sprigs fresh thyme
• 2 Tbsp Dijon mustard
• 1 Tbsp coconut aminos
• 4 cups vegetable broth

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Instructions

1. In a large pot or dutch oven, heat the olive oil over medium heat. Add the diced onion and saute until translucent, about 3 minutes. Add the minced garlic and saute until fragrant, about 1 minute more. 
2. Add the diced celery and continue to saute until the celery is tender. 
3. Add the diced potatoes, lentils, Dijon mustard, coconut aminos, thyme and vegetable broth. 
4. Increase the heat and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally.
5. After 30 minutes, add a bag of frozen peas and carrots and cook until heated through. 
6. Remove thyme sprigs and season to taste with salt and pepper.

This lentil stew is a great meal to make ahead and it also freezes well.

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