Vegan Winter Lentil Stew #vegetarian #soup

Vegan Winter Lentil Stew #vegetarian #soup

I'm as of now announcing THIS my preferred formula of the winter of 2018/2019, and we haven't gotten the opportunity to winter yet! That is exactly how energized I am about this Vegan Winter Lentil Stew. I've made it twice in succession and am not in any case tired of it yet. I've even had it twice for breakfast. My need for this stew knows no limits.

The variety of vegetables and herbs makes a thick, tasty, and encouraging stew that is simply asking for some dry bread to sop everything up. I served mine with a cluster of No-Knead Bread, and was in paradise.

This formula makes an enormous 12-cup bunch (8 1.5 cup servings), however don't give that a chance to scare you! I've effectively (and effectively) made half-bunches of this Vegan Winter Lentil Stew too. To make a half bunch, simply change the number in the "servings" box beneath to 4, and every one of the fixings sums will naturally modify. Be that as it may, in the event that you need to bet everything and make the full clump, this stew solidifies truly well!

To solidify, I recommend isolating the stew into single parts, cooling totally in the fridge over night, at that point moving to the cooler. What's more, remember, consistently mark and date your cooler sustenance!


Vegan Winter Lentil Stew #vegetarian #soup

A rich and hearty medley of vegetables, lentils, and herbs makes this freezer-friendly Vegan Winter Lentil Stew the perfect cold-weather comfort food.


  • 2 Tbsp olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 4 carrots (about 1/2 lb.)
  • 4 stalks celery
  • 2 lbs potatoes
  • 1 cup brown lentils
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 2 Tbsp Dijon mustard
  • 1.5 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 6 cups vegetable broth
  • 1 cup frozen peas


  1. Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
  2. While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
  3. As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
  4. Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
  5. Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
  6. Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed (this will depend on the salt content of your broth, I did not add any extra). Serve hot and enjoy!

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