Vegan Lentil Stew
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- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 50 mins
- Serves
- 4
Ingredients
- 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
- 60 ml
- 2 cups
- dried Puy lentils, rinsed and drained
- 430 g
- 2 ½ cups
- vegetable broth
- 625 ml
- 2 cups
- water
- 500 ml
- 2 tbsp
- tomato paste
- 30 ml
- 2 tbsp
- Dijon mustard
- 30 ml
- 1
- thyme sprig
- 1
- bay leaf
- 1/2 lb
- white mushrooms, quartered
- 225 g
- 3/4 lb
- Brussels sprouts, sliced
- 340 g
- 1
- tomato, diced
Directions
Step 1
In 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.
Step 2
Meanwhile, 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.
Step 3
In 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.
Step 4
Add 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.
Step 5
Serve the stew in shallow bowls. Top with the diced tomato and a drizzle of olive oil. Serve with slices of country bread, if desired.
Tip
- 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.
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