-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
280
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Stew
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dinner,lunch
Recipe Description
A hearty, comforting stew filled with an abundance of vegetables, potatoes, and lentils, perfect for chilly days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 cup lentils, rinsed
- 2 potatoes, cubed
- 1/2 cup frozen peas
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery, cooking until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the lentils, potatoes, frozen peas, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 30 minutes, or until the lentils and vegetables are tender.
- Adjust the seasoning as needed and serve warm.
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Dairy-Free, Dinner, Germany, Lunch, Soups | No Comments » on Vegan Eintopf