Description
This hearty vegan potato stew is packed with vegetables and lentils simmered in a rich, flavorful tomato broth. Nutritious, budget-friendly, and high in plant protein, it's the perfect cozy meal for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow/ brown onion, diced
- 3 celery stalks, diced
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 3 tablespoons (45g) plain all-purpose flour
- 650g baby potatoes, halved or quartered
- 1 cup uncooked brown lentils, washed + rinsed
- 400g (14oz) can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon finely chopped rosemary
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 handfuls baby spinach
Instructions
- Heat a large pot with oil over medium heat. Sauté the onion, celery, carrots, and garlic for 3–5 minutes until softened.
- Stir in the flour and cook for 1–2 minutes to form a roux.
- Add the potatoes, lentils, tomatoes, broth, rosemary, red wine vinegar, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce the heat and let it simmer for 25 minutes until the potatoes and lentils are tender.
- Remove from heat and fold in the spinach until wilted.
- Season to taste and serve warm.
Notes
- Store: Refrigerate in an airtight container for 3–4 days. Reheat on the stovetop or in the microwave.
- Freeze: Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 395
- Sugar: 8.8g
- Fat: 5.1g
- Saturated Fat: 0.7g
- Carbohydrates: 3.6g
- Fiber: 5.9g
- Protein: 18.7g