Vegan Winter Lentil Stew
A hearty medley of vegetables, lentils, and herbs makes this Vegan Winter Lentil Stew the perfect cold-weather comfort food.
Ingredients
- 1 cup peas frozen
- 4 carrots chopped
- 1 cup brown lentils
- 500 gram potatoes chopped
- 6 cups vegetable broth
- 1 onion yellow chopped
- 4 cloves garlic
- 1 cup coriander
- 1 tsp rosemary dried
- 1/2 tsp thyme dried
- 2 Tbsp Dijon mustard
- 1.5 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 Tbsp olive oil
Instructions
- chop onion and mince the garlic.
- take a soup pot, add olive oil, onion, and garlic begin to sauté over medium heat.
- Add chopped coriander
- Chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
- Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
- Stir the ingredients, cover the pot, turn the heat up to high, and bring the stew up to a boil.
- Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
- Mash the potatoes a bit as you stir. This will help thicken the stew.
- Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed.
- Serve hot and enjoy!
Nutrition
Calories: 198kcalCarbohydrates: 34gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 773mgPotassium: 642mgFiber: 12gSugar: 6gVitamin A: 4504IUVitamin C: 21mgCalcium: 94mgIron: 4mg
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