Vegan Lentil Stew
Lentils, like all legumes, are the champions of inexpensive ingredients and make this a hearty meal for only $3.30 per serving.
Ingredients
- 1 onion, chopped
- 1 carrot, cut into small dice
- 1 celery stalk, thinly sliced
- 1 garlic clove, chopped
- ¼ cup (60 ml) olive oil, plus more for serving
- 2 cups (430 g) dried Puy lentils, rinsed and drained
- 2 ½ cups (625 ml) vegetable broth
- 2 cups (500 ml) water
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Dijon mustard
- 1 thyme sprig
- 1 bay leaf
- 1/2 lb (225 g) white mushrooms, quartered
- 3/4 lb (340 g) Brussels sprouts, sliced
- 1 tomato, diced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Lentils, like all legumes, are the champions of inexpensive ingredients and make this a hearty meal for only $3.30 per serving.