Easy and very nutritious, this vegan and gluten free stew with green lentils and carrots will be the perfect choice for a cozy Meatless Monday meal. Make for dinner tonight and have your lunch ready for tomorrow!
Photo credit: © Eatwell101.com
Ingredients list for the green lentil stew
Serves 6:
- 2 garlic cloves, crushed
- 1 large onion, finely diced
- 3 large carrots, diced
- 2 cups green lentils, rinsed
- 6 cups vegetable broth, low sodium (or 6 cups water + 1 bouillon cube)
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Photo credit: © Eatwell101.com
Directions
1. Preheat a large pot on medium heat with olive oil. Add carrot and saute for 2 minutes. Add garlic and onions and saute for 5 minutes. Add lentils and saute for another 3-5 minutes.
2. Pour vegetable broth. Season with bay leaves, salt and pepper. Bring to a boil, and simmer covered for 30 to 45 minutes over low heat, until lentil are cooked and soft, adding little water if necessary. Lentils should have absorbed most of the water. Remove bay leaves, adjust seasoning and serve warm garnished with cilantro.
Photo credit: © Eatwell101.com
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How did it turn out?
This recipe is really good as is! If you like big flavors, use this recipe as a base and build in the flavors you like.
I followed this recipe to the T. Then the last 10 minutes I took the lid off to let the liquid cook down a bit, added 3 tsp or so of curry and a half can of coconut milk. Salt and pepper to taste. We served with rice and naan bread. Even the toddler loved it. 😊
can you use canned green lentils - e.g. Eden organic lentils?
This recipe was a great base but needed a lot of jushing up as was pretty bland. I added some beef gravy granules, worcestershire sauce, wholegrain mustard and mixed herbs. Served with fresh bread - delicious !!
I love this recipe. Easy prep and all done in one pot. My family loves it. I add a little cumin and curry powder :)
