Dive into the comforting embrace of a hearty lentil stew, a dish that marries simplicity with depth of flavor in every spoonful. This wholesome stew stands as a testament to the power of plant-based ingredients, transforming basic lentils, vibrant vegetables, and a medley of spices into a culinary masterpiece. Its rich, savory broth, tender lentils, and array of vegetables offer not just a meal but an experience; one that promises to satisfy both the body and soul. Perfect for any day when you need a boost of nourishment or a hug in a bowl, this lentil stew invites you to explore the depths of flavor that can be achieved with humble ingredients. Let it be your next culinary adventure, and discover why this stew has become a beloved staple in kitchens around the world.
Ingredients:
- 1 cup dry lentils, soaked overnight
- 1/2 large onion, chopped
- 3 ribs celery, sliced
- 2 large carrots, sliced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 head romanesco broccoli (or cauliflower), cut into florets
- 4oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 14oz can crushed red tomatoes
- 1/2 can petite diced tomatoes
- 3 cups vegetable broth
- 1 tbsp coconut aminos
- 1 tbsp Italian herbs
- 3/4 tbsp garlic powder
- 1/4 tbsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 2 bay leaves
- 1 tbsp olive oil
Instructions:
1. Prepare Lentils: Drain and rinse the soaked lentils. Set aside.
2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, red and green bell peppers, and sauté until softened, about 5-7 minutes.
3. Add Aromatics: Include the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Combine Ingredients: Add the soaked lentils, sliced mushrooms, and romanesco broccoli (or cauliflower) florets to the pot. Mix in the crushed red tomatoes, petite diced tomatoes, and vegetable broth.
5. Season the Stew: Stir in the coconut aminos, Italian herbs, garlic powder, onion powder, salt, pepper, smoked paprika, chili powder, and bay leaves. Mix well.
6. Simmer: Bring to a boil, then lower the heat to a simmer. Cover and let it cook for a minimum of 45 minutes to 1 hour, or until lentils are tender and the stew has thickened, stirring occasionally. The longer you let it cook, the more flavor that will develop.
7. Adjust Seasonings: Taste and adjust the seasonings as needed, removing the bay leaves before serving.
8. Serve: Ladle the stew into bowls and enjoy hot. Pair with crusty bread or a side salad for a fuller meal.
Makes approximately 6-8 cups
Sounds yummy!