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Vegan Winter Lentil Stew

Vegan Winter Lentil Stew

Vegan Winter Lentil Stew is a hearty, warming dish perfect for cold weather. This stew has roots in various cuisines worldwide, from the hearty “Dahl” of India to the rustic “Potage” of Europe. Lentils have been a staple in human diets…

Source

Ingredients:

2
tbsp
olive oil
1
item
yellow onion
4
clove
garlic
4
item
carrots (about 1/2 lb.)
4
item
stalks of celery
2
lb
potatoes
240
ml
brown lentils
1
tsp
dried rosemary
0.5
tsp
dried thyme
2
tbsp
dijon mustard
1.5
tbsp
soy sauce
1
tbsp
brown sugar
1440
ml
vegetable broth
240
ml
frozen peas

Instructions:

Chop the onion and mince the garlic. Add olive oil, onion and garlic to a large soup pot and start sautéing over medium heat.
While the onion and garlic are sautéing, cut the celery into cubes, add it to the pot and continue sautéing. While the celery, onion and garlic are sauteed, peel the carrots and chop them into half rings. Add the carrots to the pot and continue sautéing.
While the onion, garlic, celery, and carrots are sautéing, peel the potatoes and chop them into 3/4 to 1-inch pieces. Add the potato cubes to the pot with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar and vegetable broth.
Stir briefly to combine ingredients, then cover the pot, increase the heat to high, and bring the stew to a boil. When it starts to boil, reduce the heat and let it cook for 30 minutes, stirring occasionally.
Towards the end of the boiling time, when the potatoes become soft, start mashing them a little while stirring. This will help thicken the stew.
Finally, after 30 minutes, mix the frozen peas and wait for them to warm up. Taste the stew and add salt if necessary (this will depend on the salt content of the broth, I didn’t add any extra). Serve hot and enjoy!

2
tbsp
olive oil
1
item
yellow onion
4
clove
garlic
4
item
carrots (about 1/2 lb.)
4
item
stalks of celery
2
lb
potatoes
240
ml
brown lentils
1
tsp
dried rosemary
0.5
tsp
dried thyme
2
tbsp
dijon mustard
1.5
tbsp
soy sauce
1
tbsp
brown sugar
1440
ml
vegetable broth
240
ml
frozen peas

Chop the onion and mince the garlic. Add olive oil, onion and garlic to a large soup pot and start sautéing over medium heat.

While the onion and garlic are sautéing, cut the celery into cubes, add it to the pot and continue sautéing. While the celery, onion and garlic are sauteed, peel the carrots and chop them into half rings. Add the carrots to the pot and continue sautéing.

While the onion, garlic, celery, and carrots are sautéing, peel the potatoes and chop them into 3/4 to 1-inch pieces. Add the potato cubes to the pot with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar and vegetable broth.

Stir briefly to combine ingredients, then cover the pot, increase the heat to high, and bring the stew to a boil. When it starts to boil, reduce the heat and let it cook for 30 minutes, stirring occasionally.

Towards the end of the boiling time, when the potatoes become soft, start mashing them a little while stirring. This will help thicken the stew.

Finally, after 30 minutes, mix the frozen peas and wait for them to warm up. Taste the stew and add salt if necessary (this will depend on the salt content of the broth, I didn’t add any extra). Serve hot and enjoy!