Vegan Lentil Stew
12 oz. dried lentils
2 bay leaves
6 cups water
1/4 cup olive oil
3-4 cloves garlic, minced
1 yellow onion, finely chopped
Calabaza (squash), diced into large chunks, skin removed
***these are usually in the produce section quartered and wrapped in saran wrap
Yellow or green plantain (personal preference), sliced into large chunks with peel
1 Tbsp vegan butter
1 tsp salt (or to taste)
1/2 tsp black pepper
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp turmeric
Juice of half a lemon
Pinch of nutmeg
Splash of dry cooking wine
Italian parsley, roughly chopped, optional for garnish
This is a one pot recipe for vegan lentils so just go with it 😉
1. Add olive oil to pot and bring to low to medium heat.
2. Toss in the chopped onion and minced garlic and sweat those out for a few minutes…just enough to soften them and start releasing flavors.
3. Add everything else except for the calabaza and plantain.
4. Bring it up to a boil, cover, reduce heat and allow to simmer for 30 minutes, stirring occasionally.
Depending on how you like your lentil stew, you may want to add 1-2 cups of water for desired consistency.
5. Add the diced calabaza and plantain, and allow to continue simmering for 15-20 more minutes, stirring occasionally.
6. Add the lemon juice, and stir.
7. Give it a taste and see if it needs anything…you’ll know 😉
I like to serve this up with jasmine or basmati rice. Usually our first bowl is with rice, and then going back for seconds we stick to just the stew.