Enjoy this quick and easy vegan brown lentil stew, which is packed with protein and is a perfect hearty meal on a cooler day.
- ¼ cup olive oil
- 1 onion, diced
- 3 cloves garlic, finely chopped
- ½ teaspoon sweet paprika (optional)
- 3 bay leaves (snapped in half)
- 2 sprigs thyme
- ½ – 1 teaspoon salt, to taste*
- 3 potatoes, washed well and cut into cubes (I like to leave the skin on for extra flavour and nutrients)
- 3 cups / 600g / 1.32 pounds brown lentils (soaked overnight and rinsed well)
- 6 cups / 1.5 litres vegetable stock*
- In a large saucepan, on medium-high heat add the oil and onions and saute until they become translucent.
- Add in the garlic, sweet paprika, bay leaves, thyme, salt, and cook for a further 1-2 minutes.
- Add in the potatoes and lentils and stir making sure the potatoes don’t stick to the bottom. Cook for a few minutes.
- Add in the vegetable stock and bring to a boil and then reduce to low-medium heat.
- Simmer for 20-30 minutes until the lentils and potatoes are slightly overcooked. Make sure you always have enough liquid to cover the lentils on top and remember to give it a stir every 5 or so minutes.
- Once cooked, remove the bay leaves and serve with optional toppings and some sourdough.
Salt: This will vary depending on the stock that you use and how seasoned you like your food.
Stock: Alternatively, use your own or mix powdered stock with boiling water.
Cream: This dish is normally served with dairy sour cream or a cooking cream. There are plenty of alternatives out there. Just make sure whatever you use, it’s not sweetened. Even plant-based natural unsweetened yoghurt will work. You could also try our savoury cashew cream for this dish.
Tomatoes: If you like a richer, tomato based stew, you can add 1 cup of canned diced tomatoes at the same time as the lentils in step 3. I make it this way sometimes.
- Diet: Vegan