Wholesome vegan stew with lentils, carrots, and warming spices. Hearty, fiber-packed, and ready in 30 minutes.
# Components:
→ Legumes & Vegetables
01 - 1 cup dried brown or green lentils, rinsed
02 - 2 medium carrots, diced
03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 1 celery stalk, diced (optional)
→ Liquids
06 - 4 cups vegetable broth
07 - 1 can (14 oz) diced tomatoes, with juices
→ Spices & Seasonings
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika (optional)
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
→ Finishing
13 - 2 cups baby spinach or chopped kale (optional)
14 - Juice of 1/2 lemon (optional, for brightness)
# Directions:
01 - Heat a large pot over medium heat and add a splash of oil or a few tablespoons of vegetable broth. Sauté the diced onion, minced garlic, and diced celery (if using) for 3 to 4 minutes, stirring regularly until softened.
02 - Incorporate diced carrots, rinsed lentils, ground cumin, smoked paprika, and dried thyme. Stir for about 1 minute so the vegetables and lentils are evenly coated with the seasonings.
03 - Add the diced tomatoes with their juices and vegetable broth. Stir thoroughly and bring the mixture to a boil.
04 - Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring occasionally, until the lentils are tender. Add additional broth or water as needed if the stew thickens too much.
05 - Stir in the baby spinach or chopped kale (if using) and cook for an additional 2 to 3 minutes until the greens are wilted.
06 - Season the stew with salt, black pepper, and lemon juice to taste. Serve hot.
