Description
A comforting and nutritious Hearty Red Lentil Stew packed with vegetables, red lentils, and flavorful spices. This easy-to-make stew is perfect for a cozy meal and can be prepared on the stovetop, slow cooker, or Instant Pot. It’s vegan, rich in protein and fiber, and ideal for a wholesome lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 yellow onion, diced
- 3 garlic cloves, chopped
- 1 small russet potato
- 1-2 stalks celery, sliced (optional)
- 4-5 crimini mushrooms, quartered or sliced (optional)
- 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
- Sauté vegetables: Heat 1 tablespoon oil over medium-high heat in a deep skillet or medium/large pot. Add diced onion, chopped garlic, potato, celery, mushrooms, and carrots. Cook for 2-3 minutes, stirring occasionally, until the vegetables start to soften.
- Add lentils and liquids: Stir in red lentils, vegetable broth, chopped tomato, and kale. Make sure the liquid covers the ingredients by about half an inch; add water if necessary.
- Simmer the stew: Bring the mixture to a gentle boil and maintain for 1-2 minutes. Then lower the heat to a simmer, cover the pot, and cook undisturbed for 30-40 minutes until lentils and tomatoes break down and vegetables are soft but intact.
- Season and finish: Stir in nutritional yeast, balsamic vinegar, salt, and black pepper to taste. Add any fresh herbs or spices you like. Serve the stew hot, accompanied by toasted bread, crackers, or a side salad. Enjoy!
Notes
- Adjust the stew consistency by chopping vegetables smaller or larger as desired.
- For a thinner stew, add extra vegetable broth during cooking to transform it into a hearty soup.
- Stir occasionally during cooking to prevent lentils and vegetables from sticking to the bottom and burning.
- This recipe is versatile; feel free to add any of the suggested optional vegetables or spices for extra flavor and nutrition.
- Can be cooked in a slow cooker on low heat for 4 hours instead of stovetop for convenience.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
