Hearty Lentil Vegetable Stew
A warm, filling lentil and vegetable stew that combines budget-friendly staples to create a satisfying vegan main course.
10 min
Prep
35 min
Cook
4
Serves
290
Calories
Macros · per serving
13g protein
55g carbs
4g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 carrot
- 2 potato
- 1 cup frozen peas
- 1 onion
- 2 clove garlic
- 14.5 ounce canned diced tomatoes
- 1 tablespoon vegetable oil
- 1 vegetable stock cube
- 4 cup water
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
Instructions
- 1
Rinse red lentils under cold water until the water runs clear to remove excess starch.
- 2
Peel and dice the carrot and potato into small bite-sized pieces. Finely chop the onion and mince the garlic cloves.
- 3
In a large pot, heat vegetable oil over medium heat. Add chopped onions and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
- 4
Add diced carrots and potatoes to the pot, stirring for another 2 minutes.
- 5
Stir in the canned diced tomatoes (with their juice), rinsed lentils, water, and crumble in the vegetable stock cube. Mix well.
- 6
Add frozen peas, dried thyme, dried parsley, salt, and black pepper to taste. Stir to combine.
- 7
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 25-30 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally to prevent sticking.
- 8
Adjust seasoning if needed. Serve hot and enjoy your hearty lentil vegetable stew.
Cook it this week.
NeatEat plans Hearty Lentil Vegetable Stew — and the rest of your week — around your budget, groceries included.