Description
Hearty Red Lentil Stew is a nourishing and flavorful vegan stew packed with vegetables, red lentils, and nutritious kale. This easy-to-make recipe uses simple ingredients and can be prepared on the stovetop, slow cooker, or Instant Pot, making it a perfect comforting meal for any day.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato
- 1-2 stalks of celery, sliced
- 4-5 crimini mushrooms, quartered or sliced
- 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
- ½ cup nutritional yeast
- 1-2 tablespoons balsamic vinegar
- 1 teaspoon salt
- Black pepper to taste
Optional Add-ins
- Broccoli
- Cauliflower
- Peas
- Cabbage
- Kohlrabi
- Corn
- Beans
- Smoked paprika
- Fresh herbs
Instructions
- Saute vegetables: Heat 1 tablespoon of oil over medium-high heat in a deep skillet or medium-large pot. Add diced onion, chopped garlic, diced potato, sliced celery, mushrooms, and carrots. Saute for 2-3 minutes until the vegetables begin to soften.
- Add lentils and broth: Stir in 1 cup uncooked red lentils, 4 cups vegetable broth, chopped tomato, and chopped kale. Ensure the liquid covers the lentils and vegetables by about ½ inch; if needed, add a bit of water.
- Simmer stew: Bring the mixture to a gentle boil for 1-2 minutes, then reduce heat to a simmer and cover the pot. Let cook undisturbed for 30-40 minutes until the lentils and tomatoes have broken down and the potatoes and vegetables are tender but intact.
- Finalize and season: Stir in ½ cup nutritional yeast, 1-2 tablespoons balsamic vinegar, 1 teaspoon salt, and black pepper to taste. Add any optional fresh herbs or spices. Adjust seasoning as desired.
- Serve: Serve the hearty stew hot alongside toasted bread, crackers, or a fresh side salad. Enjoy this warm, satisfying meal.
Notes
- Adjust the consistency by chopping vegetables smaller for a smoother texture or larger for more bite.
- Add extra vegetable broth or water to create a thinner stew, turning it into a hearty red lentil soup.
- Stir occasionally during simmering to prevent lentils and vegetables from sticking to the bottom.
- This stew can also be cooked in a slow cooker on low heat for 4 hours for convenience.
- Feel free to add various veggies such as broccoli, cauliflower, peas, or your favorite spices and fresh herbs for personalization.
Nutrition
- Serving Size: 1 bowl
- 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: 15 g
- Cholesterol: 0 mg
