Hearty Lentil Stew


This is one of my favorite go to recipes, especially during the cooler months, just because it is so easy to make! This is a vegan turned recipe from my mom's beef stew recipe and still brings back memories of great family times during the harsh winters in Minnesota.



Hearty LENTIL stew





Prep time
Cook time
Total time
An easy stew to make and best served with vegan cornbread!
Author: 
Cuisine: Vegan, Gluten-Free
Serves: 4
INGREDIENTS
  • 1/2 lb. of lentils
  • 4 cups of water (or vegetable broth) 
  • 1 Tbsp extra virgin olive oil
  • 2 medium sized Yukon potatoes, chopped
  • 1 onion, diced
  • 4-5 cloves of garlic, minced
  • 1 cup of carrots, chopped
  • 3/4 cup of celery, diced
  • 2 tsp garlic and onion powder 
  • salt & pepper
  • pinch of parsley
    Instructions
    1. Cook lentils for 35 minutes in 4 cups of water or vegetable broth, salt and pepper, and 1 tsp of garlic and onion powder.
    2. Now, add the potatoes, celery, and carrots with the lentils to cook for 15 minutes.
    3. In a separate skillet, sauté onions and garlic 1 Tbsp of olive oil for about 5 minutes. 
    4. After, combine the onions and garlic with the simmering lentils, potatoes, and carrots so all are cooking together for about 10-15 minutes more.
    5. Add salt and pepper to taste. Let cool and enjoy!
    Notes
    *To add some more color, try some spinach for the last 10-15 minutes to cook the stew!

    When you guys make this and other vegan foods, share your creations by using the hashtag #beunbounded on Instagram! I would like to see what you made and if you added any special touches to your dish. :)

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