Warm up with this hearty, protein-packed vegan lentil stew, featuring an abundance of nutritious vegetables and aromatic spices.
Ingredients:
1 cup green or brown lentils, rinsed and drained
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
4 cups vegetable broth
1 15-ounce can diced tomatoes
2 bay leaves
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and red bell pepper. Cook until vegetables are softened, about 5 minutes.
Stir in cumin, smoked paprika, and turmeric, cooking for another minute until fragrant.
Add lentils, vegetable broth, diced tomatoes, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
Remove bay leaves and adjust seasoning as needed. Serve hot, garnished with fresh parsley.