Hearty, Vegan Lentil Stew
Hearty, Vegan Lentil Stew.So simple it hardly needs a recipe. Warming, filling and delicious. Never can go wrong with this, the flavour of autumn.
Servings: 6 people
Ingredients
- 300 g Puy lentils washed and soaked for overnight
- 2 medium carrots peeled and sliced
- 2 medium potatoes peeled and sliced
- 2 stalks celery chopped
- 150 g fresh baby spinach leaves can be more or less than this
- 1 red onion finely chopped
- 1 tbsp tomato concentrate
- 750 ml vegetable broth
- 1 400g can of chopped tomatoes
- 2 tbsp smoked paprika
- 2 bay leaves
- 5 springs fresh thyme
- 1/4 tsp dried, crushed chilly
- 3 cloves garlic minced
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- The night before, soak the lentils in water so you can radically reduce cooking time.
- In a casserole pan add the oil and the onions and fry them until they are golden brown. Add all the vegetables (except the spinach) and sauté them on medium heat for 15 minutes.Add all the spices. stir everything together so the smoked paprika covers all the vegetable pieces.Add the lentils.Add the tomato concentrate and chopped tomatoes. Stir and simmer for a minute or two.Add the vegetable stock, stir and cover with a lid. Cook for 40-50 minutes until the vegetables and lentils are soft.For the last 5 minutes of the cooking add the spinach and let it wilt. Turn off heat and serve the stew with a slice of crusty bread.
