Hearty Vegan Winter Stew
Root vegetables, green lentils, and canned tomatoes simmer together with rosemary, thyme, and smoked paprika until thick and deeply savory. Lentils provide the protein and body that make this stew a complete meal rather than a side dish. It takes about an hour on the stovetop and tastes even better reheated the next day.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Chef's knife
- Wooden spoon
Ingredients
- 2 tablespoons olive oil preferably extra virgin
- 1 medium yellow onion diced finely
- 3 cloves garlic minced
- 2 stalks celery chopped
- 2 cups carrots peeled and diced
- 3 cups Yukon Gold potatoes peeled and cubed
- 1 cup parsnips peeled and chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 6 cups vegetable broth low-sodium preferred
- 1 cup brown lentils rinsed and drained
- 1 teaspoon sea salt to taste
- ½ teaspoon freshly ground black pepper
- 2 cups kale destemmed and chopped
Instructions
- Heat the olive oil in a large Dutch oven over medium heat (around 350°F/175°C). Sauté the diced onion until soft and slightly golden, about 5-7 minutes. Add garlic and stir until fragrant, about 1 minute.
- Add celery, carrots, potatoes, and parsnips, and stir well to coat with oil and aromatics. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
- Sprinkle in paprika, thyme, and crushed rosemary, and toast the spices with vegetables for 1-2 minutes to deepen their flavors.
- Pour in the vegetable broth and add the lentils. Stir thoroughly and bring the mixture to a boil. Once boiling, reduce the heat to low (around 200°F/95°C), cover, and simmer for 40-45 minutes or until the lentils and root vegetables are tender.
- Uncover and stir in the kale. Cook for an additional 5-7 minutes until the kale is wilted and tender. Season the stew with sea salt and freshly ground black pepper to taste.
- Remove the pot from heat and let sit for 5 minutes before serving. This allows the flavors to meld further.
Notes
- To deepen flavor, deglaze the pot with 1/4 cup of dry white wine after sautéing the onions before adding the veggies.
- Substitute lentils with canned chickpeas for a quicker version (reduce cooking time by 15 minutes).
- For added umami, stir in a tablespoon of white miso paste or tamari near the end of cooking.
Nutrition
Calories: 310kcalCarbohydrates: 54gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 444mgPotassium: 1127mgFiber: 17gSugar: 7gVitamin A: 8074IUVitamin C: 40mgCalcium: 89mgIron: 4mg
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