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.
Vegan lentil stew is the ultimate comfort food on a cool New Year’s Day 🎆🎉🎇
What are your New Year’s Day traditions? Let me know in the comments 😘
Cruelty Free Lucy 