This hearty lentil potato stew is vegan, budget friendly, full of seasonal ingredients, like carrots, potatoes and wintery herbs: the ultimate comfort food in a bowl!
Meatless Monday just got a little more exciting! I love that with each new season mother nature provides us with exciting new produce that’s good for the body and the soul. Now that it’s fall and cooler weather is on the way, warmer soups and stews are a great idea, as they boost our immune system, stores energy, and so good for the digestive system as well.
Lentils are the perfect high-protein, high-fibre food that take on the flavours you add to it. They’re much more simpler to cook than dried beans, as they require no soaking, are low in cost – making it super budget friendly for everyone.
If you’re someone who doesn’t have a lot of time to cook during the busy week, than this is the perfect one pot wonder stew recipe to make on a Sunday night. This way you’ll have it ready for the entire week for lunch or dinner. This nourishing stew is packed with plant based protein, rich in fibre and full of warm spices. Feel free to swap out the potatoes for sweet potatoes or butternut squash, toss in some green peas or cauliflower, the possibilities are endless!
If you love a good veggie stew as much as I do, than you are also going to love my Easy Veggie Dal Stew as well.
If you recreate this recipe please share a photo on social media and TAG me @urhealthnut so I can easily find them and like them!
- 1 tablespoon extra virgin olive oil
- 3 clove garlic, minced
- 1 medium yellow onion, chopped
- 2 large yukon gold potatoes, cut into 2cm cubes
- 2 medium carrots, peeled and chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¼ teaspoon ground cumin
- ¼ teaspoon ground paprika
- Sea salt and pepper
- 3 cups water
- 1 tablespoon tomato paste
- 2 low sodium vegetable bouillon cubes
- 1 cup dried green lentils
- 2 cups lightly packed chopped curly kale
- In a large pot, heat the olive oil over medium heat. Add the garlic and onions and sautée for about 1 minute until fragrant.
- Add the carrots, potatoes, rosemary, thyme, cumin, paprika and a good pinch of sea salt and pepper. Stir and cook for about 4 minutes.
- Pour in the water, add the tomato paste, bouillon cubes and lentils. Stir and bring to a boil. Lower the heat and simmer for 25 minutes, covered partially in order to allow for steam to escape. Stir the stew occasionally while cooking.
- Stir in the chopped kale, cover and cook for another 5 to 10 minutes, until potatoes are fork tender and liquid had thickened.
- Serve hot with your favourite crusty bread. Store any leftovers in an airtight container in the fridge for up to 5 days.