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
INGREDIENTS:
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
INSTRUCTIONS:
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