... Vegan Lentil Stew Recipe | Dance of Stoves

Vegan Lentil Stew Recipe

Vegan Lentil Stew: This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.
We already have a flat in Cologne! 

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At least for the first month, we will look for something there, which we have been told is much easier. 

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We are excited about our new adventure, visiting vegan restaurants and trying new dishes and ingredients. ?

Also Read: 10 Vegan Recipes To Beat The Cold

This vegan lentil stew is inspired by the lentils that Waleed's mother makes, which are to die for, although we have given it our personal touch, as always. 

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Our version is low in fat, so we have cooked the vegetables in water, but if you want, you can sauté them in a drizzle of extra virgin olive oil or add it at the end when the stew is ready.

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It is a very complete and nutritious dish, which in addition to being great, is very comforting for days when it is freezing, like today. 

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Spoon dishes appeal to me all year round, even in summer, and here in Malaga, it is pretty hot, but they are so tasty and healthy that it is worth the effort. ?

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Vegan Lentil Stew: This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.
Advice:

  • The amount of water can vary depending on the lentils and vegetables you use or how soupy you want the stew.
  • If you want, you can sauté the vegetables in vegetable broth or any other liquid, such as a splash of soy sauce or tamari, vinegar, wine, etc. You can also use broth instead of water for cooking the lentils and potatoes; it will give the stew more flavour, although you may have to add less salt.
  • The cooking time may vary depending on the type of lentils you use; ours were Pardini lentils.
  • To save time, you can use pot lentils.
  • Vegetables are optional; you can use the ones you like most in season in your area.
  • Instead of concentrated tomato, which is not always easy to find, you can use tomato sauce.
  • Don't be afraid to add or remove any ingredient; the stews are very easy to make.

Vegan Lentil Stew: This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.
RECOMMENDED TOOL FOR MAKING THIS RECIPE (AFFILIATE LINK):

BioChef High-Performance Blender

Vegan Lentil Stew: This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.
Vegan Lentil Stew

Vegan Lentil Stew: This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.
This vegan lentil stew is fat-free and to die for. It is a very healthy and complete dish, ideal for combating the cold and warming up.

  • Author: Dance of Stoves
  • Preparation: 10 mins
  • Cook: 50 mins
  • Total: 1 hour
  • Servings: 2 (1x), 4 (2x), 6 (3x)
  • Category: Main Dish
  • Cuisine: Spanish

Ingredients SCALE (1x)

  • 5 cups of water (1 l and 250 ml)
  • 1/2 onion
  • One carrot
  • One green pepper
  • 1/2 red pepper
  • Two tablespoons tomato paste
  • 1/2 cup of lentils (100 g)
  • 450 g potatoes (1 pound)
  • Two tablespoons dried oregano
  • One tablespoon of sweet paprika
  • One teaspoon of sea salt

Ingredients SCALE (2x)

  • 10 cups of water (2 l and 500 ml)
  • One onion
  • Two carrot
  • Two green bell peppers
  • One red bell pepper
  • Four tablespoons tomato paste
  • 1 cup of lentils (200 g)
  • 900 g potatoes (2 pounds)
  • Four tablespoons dried oregano
  • Two tablespoons sweet paprika
  • Two teaspoon sea salt

Ingredients SCALE (3x)

  • 15 cups of water (3 l and 750 ml)
  • 1 1/2 onion
  • Three carrot
  • Three green pepper
  • 1 1/2 red bell pepper
  • Six tablespoons tomato paste
  • 1 1/2 cup of lentils (300 g)
  • 1350 g potatoes (3 pounds)
  • Six tablespoons dried oregano
  • Three tablespoons of sweet paprika
  • Three teaspoon sea salt

Instructions

  1. Pour 2 cups of water (500 ml) into a pot, and when it starts to boil, add all the chopped vegetables, except the potatoes. Cook them for about 10 minutes over medium-high heat and beat the sauce in the mixer.
  2. Pour the sauce back into the pot, add the tomato paste, stir, then the lentils and another 3 cups of water (750 ml)—Cook over medium-high heat for 15 minutes.
  3. Add the chopped potatoes and cook over medium-high heat for about 20 minutes or until the potatoes are done.
  4. Add the oregano, paprika and salt, stir and cook for five more minutes.

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