• 20
    min
    Prep Time
  • 40
    min
    Cook Time
  • 60
    min
    Ready in

  • per
    Yield
  • 280
    cal
    Calories
  • User Review:
    0
  • User Rating:

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:

  1. Heat olive oil in a large pot over medium heat. Add the onions, carrots, and celery, cooking until softened.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Add the lentils, potatoes, frozen peas, diced tomatoes, vegetable broth, thyme, salt, and pepper to the pot.
  4. 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.
  5. Adjust the seasoning as needed and serve warm.

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Dairy-Free, Dinner, Germany, Lunch, Soups | No Comments » on Vegan Eintopf

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