Quick N Easy Lentil Stew Recipe

Quick N Easy Lentil Stew Recipe

This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.

Active Time: 15 mins

Total Time: 55 mins

Servings: 4

Nut-Free Dairy-Free Vegan Vegetarian High-Protein Egg-Free Gluten-Free



2 tablespoons extra-virgin olive oil, divided

1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces

2 medium leeks, thinly sliced into half-moons

2 large carrots, roughly chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 ½ teaspoons ground cumin

1 ¼ teaspoons white miso

6 cups water

1 ½ cups green or brown lentils

½ teaspoon salt

4 cups chopped hearty greens, such as kale or Swiss chard



Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.

Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutritional Info:

Serving Size 2 cups

calories451total fat 8g saturated fat 1g sodium 475mg total carbohydrate 77g dietary fiber 13g total sugars 9g protein 22g potassium 964mg

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