Vegan Red Lentil Stew
You can never have too many soup recipes, so give Vegan Red Lentil Stew a try. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs $1.22 per serving. One portion of this dish contains approximately 11g of protein, 6g of fat, and a total of 227 calories. It is brought to you by Budget Bytes. 865 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Winter. If you have potato, vegetable broth, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, you might also like recipes such as Vegan Lentil Barley Stew, Red Lentil Stew, and Vegan Curried Lentil Kale Stew.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 45 minutes
Ingredients:
½ lb carrots $0.55
⅛ tsp cayenne pepper $0.02
1 Tbsp cumin $0.15
2 cloves garlic $0.16
1 cup dry red lentils $1.20
2 Tbsp olive oil $0.24
1 medium yellow onion $0.28
1 tsp smoked paprika $0.10
1 medium potato $0.49
¾ tsp salt $0.05
3 oz. tomato paste $0.26
6 cups vegetable broth** $0.78
Equipment:
pot
Cooking instruction summary:
Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until soft and transparent (about 5 minutes). Add the tomato paste and continue to stir and cook for about 3-4 minutes more. The tomato paste will caramelize during this time, which will make it sweeter and cause it to look slightly darker.While the ingredients in the first step are cooking, peel and dice the potato and carrots. Rinse the lentils. Once the tomato paste has caramelized, add the carrots, potato, and lentils to the pot.Also add 6 cups of vegetable broth, cumin, smoked paprika, and cayenne pepper. Give everything a good stir to make sure its mixed well. Place a lid on top, turn the heat up to high, and bring the soup to a boil. As soon as it reaches a full boil, turn the heat down to its lowest level and allow it to simmer for 30 minutes.After it has simmered for 30 minutes give the pot a stir and add the salt, starting with teaspoon. Add more if desired. I used about teaspoon total. Serve hot!
Step by step:
1. Dice the onion and mince the garlic. Cook both in a large pot with olive oil over medium heat until soft and transparent (about 5 minutes).
2. Add the tomato paste and continue to stir and cook for about 3-4 minutes more. The tomato paste will caramelize during this time, which will make it sweeter and cause it to look slightly darker.While the ingredients in the first step are cooking, peel and dice the potato and carrots. Rinse the lentils. Once the tomato paste has caramelized, add the carrots, potato, and lentils to the pot.Also add 6 cups of vegetable broth, cumin, smoked paprika, and cayenne pepper. Give everything a good stir to make sure its mixed well.
3. Place a lid on top, turn the heat up to high, and bring the soup to a boil. As soon as it reaches a full boil, turn the heat down to its lowest level and allow it to simmer for 30 minutes.After it has simmered for 30 minutes give the pot a stir and add the salt, starting with teaspoon.
4. Add more if desired. I used about teaspoon total.
5. Serve hot!
Nutrition Information:
covered percent of daily need
