This easy Vegan Lentil Stew is finger-licking good. It takes less than an hour to cook and it is a great budget dish. Low in calories and a healthy choice for lunch or dinner.
Must try recipe: Vegan Chickpea Red Curry With Naan Bread
The Recipe
To make this delicious vegan lentil stew, in a medium pot (or saucepan), heat 3 tablespoons olive oil over medium heat and add the chopped carrots. Stir for couple of minutes, then add the brown lentils and pour 750 ml water. Cook for 15 minutes.
Add the chopped pepper, potato and onion along with the salt, black pepper, dried mint and summer savory. Cook for 25 minutes. Reduce the heat and add 3 tablespoons tomato paste. Simmer for 5 minutes and toss the chopped garlic.
In the meantime, in a small frying pan, heat 2 tablespoons olive oil and add 1 tablespoon sweet paprika. Stir for couple of minutes, then add 2 tablespoons of gluten free flour. Mix well and add to the lentil stew. Continue to stir until well combined. Remove from the heat.
Serve hot with crusty bread or on its own. I opted for a brown baguette with olives, which is a perfect Mediterranean addition to this dish. Bon Appetit!
Variation
If you are not Vegan or Vegetarian, you can add sliced chorizo salami or smoked meat to the stew couple of minutes before you remove it from the heat.
If you love Mediterranean food, you must try my Healthy and Easy Greek Moussaka or 5 Minutes Hummus With Pomegranate.
“Lentils are friendly – the Miss Congeniality of the bean world.”
Laurie Colwin
Vegan Lentil Stew
Ingredients
- 200 g Brown lentils
- 3 Carrots medium, chopped
- 1 Sweet red pepper medium, chopped
- 1 Potato medium, chipped
- 1 Fresh onion large, chopped
- 3 cloves Garlic chopped
- 3 tbsp Tomato paste
- 1 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Fresh mint chopped
- 1 tbsp Summer savory dried
- 5 tbsp Extra virgin olive oil
- 1 tbsp Sweet paprika
- 2 tbsp Gluten free white flour
Instructions
- In a medium pot (or saucepan), heat 3 tablespoons olive oil over medium heat and add the chopped carrots. Stir for couple of minutes, then add the lentils and pour 750 ml water. Cook for 15 minutes.
- Add the chopped pepper, potato and onion along with the salt, black pepper, dried mint and summer savory. Cook for 25 minutes. Reduce the heat and add 3 tablespoons tomato paste. Simmer for 5 minutes and toss the chopped garlic.
- In the meantime, in a small frying pan, heat 2 tablespoons olive oil and add 1 tablespoon sweet paprika. Stir for couple of minutes, then add 2 tablespoons of gluten free flour. Mix well and add to the lentil stew. Continue to stir until well combined. Remove from the heat.
- Serve hot with crusty bread or on its own.
- Bon Appetit!