Quick and easy vegan lentil stew recipe made with red lentils, potatoes, spinach and smoky fire roasted tomatoes, ready under 30 minutes.
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– 1.5 cup red lentils ( rinsed well) – 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 drizzle of olive oil (or a splash of water for WFPB Plantricious diets) 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.
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