-
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.
Similar recipes that you might like:
PICKED
Roasted Vegetable Vegan Paella
This colorful and hearty Roasted Vegetable Vegan Paella brings the flavors of Spain right to your table.
PICKED
Vegan Wild Rice Pilaf
This vegan Wild Rice Pilaf is a nutritious blend of wild rice, crunchy almonds, sweet dried cranberries, and sautéed onions, all tossed
PICKED
Vegan Nanaimo Bars
Experience the layered delight of Classic Vegan Nanaimo Bars, where crunchy, nutty base meets a silky custard middle and a glossy chocolate topping, all in a no-bake, simple-to-prepare dessert.
Dairy-Free, Dinner, Germany, Lunch, Soups | No Comments » on Vegan Eintopf