Vegan Lentil Stew
Prep Time
Cooking Mode
1 onion, chopped
1 carrot, cut into small dice
1 celery stalk, thinly sliced
1 garlic clove, chopped
¼ cup olive oil, plus more for serving
2 cups dried Puy lentils, rinsed and drained
2 ½ cups vegetable broth
2 cups water
2 tbsp tomato paste
2 tbsp Dijon mustard
1 thyme sprig
1 bay leaf
½ lb white mushrooms, quartered
¾ lb Brussels sprouts, sliced
1 tomato, diced
1 onion, chopped
1 carrot, cut into small dice
1 celery stalk, thinly sliced
1 garlic clove, chopped
¼ cup olive oil, plus more for serving
2 cups dried Puy lentils, rinsed and drained
2 ½ cups vegetable broth
2 cups water
2 tbsp tomato paste
2 tbsp Dijon mustard
1 thyme sprig
1 bay leaf
½ lb white mushrooms, quartered
¾ lb Brussels sprouts, sliced
1 tomato, diced
Directions
1In a pot over medium-high heat, brown the onion, carrot, celery and garlic in 1 tbsp (15 ml) of the oil. Add the lentils and mix well. Add the broth, water, tomato paste, mustard and herbs. Bring to a boil. Cover and simmer over low heat for 40 minutes or until the lentils are tender. Remove and compost the thyme and bay leaf. Season with salt and pepper.
2Meanwhile, in a large non-stick skillet over medium-high heat, brown the mushrooms in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside on a plate.
3In the same skillet over medium-high heat, cook the Brussels sprouts in the remaining oil until al dente, about 2 to 3 minutes. Season with salt and pepper.
4Add the mushrooms and Brussels sprouts to the pot of lentils. Cook for another 2 minutes while stirring. Add more broth as needed. Adjust the seasoning.
5Serve the stew in shallow bowls. Top with the diced tomato and a drizzle of olive oil. Serve with slices of country bread, if desired.
Tips
1
- The stew can be prepared a day in advance and reheated the next day just before serving. Add broth to thin out the stew as needed.
Disclaimer
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Personal Note
Personal Note
