Spicy Vegan Lentil Stew

lentilstew

Adapted recipe from the Vegan Fire & Spice cookbook ,which I highly recommend.

Prep Time: ~15 minutes; Cook Time: ~60 minutes; Yield: Serves 8

Ingredients:  

  • 1 lg. onion, chopped
  • 2 stalks celery, chopped
  • 1 lg. red bell pepper, chopped
  • 2 carrots, chopped into thin rounds
  • 1 lg. yukon gold potato, chopped
  • 1 ½ c. dried red lentils
  • 3 cloves garlic, minced
  • 1 can diced fire-roasted tomatoes
  • 1 small can tomato paste
  • 8 cups low sodium vegetable broth
  • 3 tbl. extra virgin olive oil
  • ½ tsp. each of cinnamon, cardamom coriander, ginger, & freshly ground salt & pepper
  • 1 tsp. each of turmeric and cumin
  • 2 tsp. Harissa seasoning
  • 2 bay leaves
  • 1 tbl. lemon juice

Directions:

  • Heat the extra virgin olive oil in a large soup pot.
  • Add the onion, celery, carrots, bell pepper, and potato. Cover and cook until softened.
  • Add the garlic, and cook another 2-3 minutes.
  • Next add the diced tomatoes, lentils, and all of the spices. Cook another 5 minutes.
  • Add the tomato paste  and vegetable broth, and bring to a boil. Reduce, cover, and let simmer for 45 minutes.
  • Finally, add the lemon juice and cook uncovered for another 5-10 minutes.
  • Garnish with vegan parmesan cheese and parsley.
  • Enjoy!
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