A lentil stew that is packed with veggies, hearty, thick, chunky, filling, warming, and rich. This dish checks off ALL of the must-haves when it comes to stew! Simply chop veggies, toss in a pot and let cook.
Course Main Course, Soup
Cuisine American
Diet Vegan, Vegetarian
Keyword Lentil Stew, Lentils, Plant Based Stew, stew
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Calories 157kcal
Equipment
Soup Pot
Ingredients
3red potatoes, mediumcut into bite-sized pieces
1mediumred oniondiced
2mediumcarrotscut into bite-sized pieces
1/2cupbrown or green lentilsrinsed
2-3portobello mushroomscut into bite-sized pieces
8ozwhite or baby bello mushroomsquartered
2tspminced garlicor 4 garlic cloves, minced
16 oz. cantomato paste
2cupsvegetable broth
1/4cupbalsamic vinegar
1/2 - 1tspdried thyme
2cupswateror more if needed
2large handfulsspinachor whatever leafy greens you prefer
Instructions
Add all ingredients, except leafy greens, to a large soup pot. Cover and cook on medium heat for 45 minutes, or until potatoes and carrots are fork-tender.
3 red potatoes, medium, 1 medium red onion, 2 medium carrots, 1/2 cup brown or green lentils, 2-3 portobello mushrooms, 8 oz white or baby bello mushrooms, 2 tsp minced garlic, 1 6 oz. can tomato paste, 2 cups vegetable broth, 1/4 cup balsamic vinegar, 1/2 - 1 tsp dried thyme, 2 cups water
Right before serving, add spinach (or whatever leafy greens you are using). Stir to combine.
2 large handfuls spinach
Serve on it's own or over mashed potatoes. Enjoy!
Notes
This stew is delicious served over mashed potatoes! Although, if serving over mashed potatoes, we recommend replacing the red potatoes in the stew with acorn squash, butternut squash, or sweet potatoes.