Vegan Lentil Stew

Onion and thyme definitely dominate the flavors in this Vegan Lentil Stew, but the 'smokiness' of the lentils is never overpowered. It seems like a very simple dish, but as comfort food goes this cannot get any more complex.

Course Dinner, Lunch

Cuisine Fusion

Keyword comfort food, soup, winter

Prep Time 2 hours

Cook Time 30 minutes

Total Time 2 hours 30 minutes

Servings servings

Calories 335kcal

Author Clara Gonzalez

Ingredients

2 cups dry lentils
2 tablespoon olive oil
1 large red onion cut into eighths
2 potatoes cut into cubes
½ pound auyama (kabocha squash) [0.48 kg], cut into cubes
1 diced bell peppers
½ teaspoon mashed garlic
4 sprigs thyme
1 sprig cilantro
1½ teaspoons salt (or more, to taste)

Instructions

Boiling: Soak the lentils in abundant water for at least two hours. Drain water.
Boil lentils in clear water for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Reserve water and lentil.
Sauteing: In a pot heat the oil, add the onion. Cook and stir until the onion becomes translucent. Add the potatoes, pumpkin, bell pepper, garlic, thyme, and cilantro.
Cook and stir over medium heat for 2 minutes.
Adding lentils: Add the lentils (without the water) and cook and stir for a minute.
Add 4 cups of the water you had reserved, stir.
Simmering: Cover and simmer over low heat until all the ingredients are cooked through. Add more water as it becomes necessary (use clear water if you run out of the water from boiling the lentils)
Remove the sprigs. Season with salt to taste.
Serving: Serve with arroz blanco.

Nutrition