Looking for a satisfying and delicious vegan meal? This lentil stew recipe is a must-try! It comes highly recommended by a friend from Spain and is packed with protein and fiber. Plus, it’s incredibly easy to make, requiring minimal prep and cooking time.
This recipe creates a thick and flavorful lentil stew base that can be enjoyed on its own or dressed up with a simple vegan sour cream sauce for an extra layer of richness. The best part? It’s entirely vegan and perfect for those following a plant-based diet.
Ingredients:
- 250g red lentils
- Water (enough to cover lentils by 2 inches, plus an additional 50ml)
- 1/2 teaspoon cumin
- 1 zucchini, chopped
- 1 bell pepper (any color), chopped
- 1/2 red onion, chopped
- Black pepper
- 1/2 teaspoon salt
- Olive oil
Optional Sauce Ingredients:
- 1.5 tablespoons vegan sour cream
- Chopped fresh coriander (cilantro)
- Black pepper
- 1 teaspoon soy sauce
- Ketchup (to taste)
Instructions:
- Prep the Lentils: Rinse the lentils thoroughly in a colander under cold running water. Transfer them to a pot and add enough water to cover them by at least 2 inches. Let them soak for at least 2 hours, or overnight for the best texture.
- Cook the Lentils: After soaking, drain the lentils and discard the soaking water. In a blender, combine the drained lentils, cumin, and an additional 50ml of fresh water. Blend until the mixture is smooth. This will create a creamy base for the stew.
- Sauté the Vegetables: Heat olive oil in a large pan or pot over medium heat. Add the chopped zucchini, bell pepper, and red onion. Sauté for 5-7 minutes, or until the vegetables are softened and slightly golden brown.
- Combine and Simmer: Pour the blended lentil mixture into the pan with the softened vegetables. Season with black pepper and salt to taste. Bring the mixture to a simmer, then reduce heat to low and cover the pan. Simmer for 10-15 minutes, or until the lentils are heated through and the stew thickens slightly. Stir occasionally to prevent sticking.
- Make the Optional Sauce (if desired): While the lentil stew simmers, prepare the sauce by whisking together vegan sour cream, chopped fresh coriander, black pepper, soy sauce, and ketchup to taste. Adjust the amount of ketchup for your desired level of sweetness.
- Serve and Enjoy: Serve the hot lentil stew in bowls. Top with the optional vegan sour cream sauce and enjoy!
More Information:
- Feel free to experiment with different vegetables! You can add other chopped vegetables like carrots, celery, or mushrooms to the stew.
- The lentil mixture can be thinned with additional water or vegetable broth to create a soup-like consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot on the stovetop over low heat.
Conclusion:
This vegan lentil stew is a fantastic option for a quick and healthy weeknight meal. It’s packed with protein and fiber, making it a very satisfying dish. The optional vegan sour cream sauce adds a delicious finishing touch, but the stew is flavorful and enjoyable on its own as well. So why not give this recipe a try? You might just find it to be your new favorite lentil dish!