Description
A simple vegan lentil stew served with creamy mashed potatoes.
Ingredients
Scale
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large potatoes, peeled and chopped
- 1/2 cup plant-based milk
- 2 tablespoons vegan butter
Instructions
- Rinse the lentils and set aside.
- In a large pot, sauté onion, carrots, and celery until soft.
- Add garlic and cook for another minute.
- Stir in lentils, vegetable broth, diced tomatoes, thyme, and cumin.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Meanwhile, boil potatoes in salted water until tender.
- Drain potatoes and mash with plant-based milk and vegan butter.
- Season with salt and pepper.
- Serve lentil stew over mashed potatoes.
Notes
- Adjust spices to your taste.
- Use any vegetables you have on hand.
- Store leftovers in the fridge for up to three days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: easy lentil stew, mashed potatoes, vegan