Hearty Vegan Lentil Stew
Vegan and naturally gluten-free, this satisfying 40-minute lentil stew is thick, cozy, and everything you could want on a cold winter evening. Serve over rice or with gluten-free bread.
Equipment
- 1 large pot
Ingredients
Soup
- 2 tablespoons extra virgin olive oil
- 4 medium carrots peeled and thinly sliced
- 4 stalks celery thinly sliced
- 1 medium red bell pepper diced
- 1 large shallot diced
- 3 cloves garlic minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 6 cups vegetable broth plus more as needed
- 2 teaspoons liquid aminos
- 2 dried bay leaves
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried rosemary
- 1 (16-ounce) bag dried brown lentils thoroughly rinsed and drained
- 1 (8-ounce) box small gluten-free pasta optional (I used Banza shells)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat and add carrots, celery, bell pepper, shallot, and garlic. Sauté for 5-7 minutes or until tender and onions turn golden brown, stirring occasionally. If garlic begins to burn, lower heat and continue sautéing.
- Simmer the soup: Add diced tomatoes, vegetable broth and seasoning. Bring to a rolling simmer.
- Add the lentils: Reduce heat to low, and simmer for 25 minutes, or until lentils are tender.
- Adjust salt to taste and serve warm. Enjoy!
Notes
- If adding gluten-free pasta, I prefer to cook it in a separate pot and add it to the stew upon serving. Gluten-free pasta can be finicky and keeping it separate helps prevent overcooking it and creating a mushy pasta mess in your stew!
- The lentils will continue soaking up the broth, so you may need to add additional broth and adjust seasonings as the stew sits.