vegan lentil stew yummmmm

by Stacey Jayne in

Lentil Stew

So yummy.
  • 1 tablespoon olive oil
  • 2 medium celery stalk, small dice
  • 2 medium carrot, peeled and small dice
  • 1 medium yellow onion, small dice
  • 3 medium garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 quart low-sodium vegetable broth
  • 1/4 cup tomato paste
  • 1 1/2 cups lentils (any color except red), rinsed
  • 1 bay leaf
  • 1/4 teaspoon finely chopped fresh thyme leaves
  • 1 tsp apple cider vinegar
    1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic, celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Season with salt and pepper.
    2. Add the broth, tomatoes paste, lentils, bay leaf, and thyme (and other spices you may like to add) and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
    3. Taste and season with more salt or pepper as needed, then stir in the vinegar.