This the season for steaming bowls of soups and stews!
Out of spinach ? No problem, use chopped up chard or kale instead, just remember to simmer it for a few minutes longer as it is a tougher green unlike spinach. Or add a bag of sweet green peas for both texture and added plant-based protein.
P.S. As always, If you make this recipe please come back and rate it, snap a photo a tag us with #VeggieSociety on Instagram. It would totally make my day!
How to make it:
Vegan Red Lentil Stew with Spinach & Potatoes
A quick and easy vegan lentil stew recipe made with red lentils, potatoes, spinach and smoky fire roasted tomatoes, ready under 30 minutes.
- 1.5 cup red lentils ( you can use green or brown)
- 1 yellow onion - diced
- 6 cloves garlic - minced
- 2 carrots - sliced into rounds
- 14 oz canned fire roasted tomatoes - diced
- 2 red bell peppers - roasted & chopped
- 2 leaves bay
- 1 tbsp smoked paprika
- 3 cups baby spinach ( kale, chard, dandelion greens)
- 6 cups water ( or vegetable stock) + more as needed
- 8 sprigs thyme
- 2 cups golden potatoes - diced into 1/2 inch cubes
- 1 pinch sea salt + more to taste
If roasting your own peppers prepare them first by heating up a cast iron plate over medium high heat. Roast the bell peppers until charred all over and the skins turn black. Transfer to a bowl, cover and allow to cool off. Once cool enough to handle simple peel and discard the charred skins, sees and chore. Chop the peppers into 1/2 inch chunks and set aside until needed.
Heat up a heavy bottom pot over medium low flame. Add a splash of water (or a drizzle of olive oil) together with the diced onion and a pinch of sea salt. Add the carrot and sautee together for about 5 minutes until the onion is translucent.
Add the bay leaf, thyme and garlic and give everything a good stir.
Mix in the lentils, chopped roasted peppers, smoked paprika and canned tomatoes. Pour in the water.
Bring the stew to a simmer and season to taste with sea salt.
Add the diced potatoes and cook everything together for about 15 minutes until both the potatoes and the lentils are cooked through.
Discard the bay leaves and thyme stalks and add the spinach. Cover with the lid and allow it to wilt in the heat from the steam.
Serve hot with fresh herbs, chili flakes and a piece of crusty homemade bread.