Vegan Red Lentil Stew Recipes

VEGAN RED LENTIL STEW

Vegan Red Lentil Stew image

This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.

Provided by Delicious Plants

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 50m

Yield 5

Number Of Ingredients 13

Ingredients

4 cups water
2 cups green peas
1 cup dry red lentils, rinsed and drained
1 tablespoon coconut oil
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1 medium green bell pepper, chopped
2 leaves Swiss chard, shredded
5 cloves garlic, chopped
1 teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
3 medium lemons, juiced

Steps:

Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g

RED LENTIL AND VEGETABLE STEW

Red Lentil and Vegetable Stew image

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

Provided by quotPink Eyedquot J

Categories Stew

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO® brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

Steps:

Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
Add the garlic about a minute before the vegetables are finished sautéing.
Add the red lentils, and stir until mixed with the vegetables.
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
Bring to a simmer over medium heat and reduce heat to medium low.
Simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.

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