This hearty and tasty stew is the perfect balance of fibre, protein, and a variety of essential nutrients. It is both vegan and gluten-free.
In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
Add minced garlic, ground cumin, turmeric, coriander, and smoked paprika. Stir and cook for 1-2 minutes until the spices are fragrant.
Add the drained and rinsed green lentils, diced tomatoes, sweet potatoes, butternut squash, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20-25 minutes or until the vegetables are tender. Stir occasionally.
Season the stew with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the warm Vegan Green Lentil and Vegetable Stew into bowls. Garnish with fresh parsley or cilantro.
Ingredients
Directions
In a large pot, heat the olive oil over medium heat. Add the diced onion, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onion becomes translucent.
Add minced garlic, ground cumin, turmeric, coriander, and smoked paprika. Stir and cook for 1-2 minutes until the spices are fragrant.
Add the drained and rinsed green lentils, diced tomatoes, sweet potatoes, butternut squash, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for about 20-25 minutes or until the vegetables are tender. Stir occasionally.
Season the stew with salt and pepper to taste. Adjust the seasoning as needed.
Ladle the warm Vegan Green Lentil and Vegetable Stew into bowls. Garnish with fresh parsley or cilantro.