I’ve been eating this super duper easy brown lentil stew (which so happens to be vegan) for as long as I can remember. It’s always been a staple in my family, and it never gets old. As soon as Autumn creeps in, this meal becomes pretty much a weekly rotation. Quite cheap to make, super easy and relatively quick for how much yield you get.
I like to make this meal in bulk and eat it over two days for lunch and dinner. I normally don’t freeze it because there’s potato in it but if you wanted to do so, you can swap the potatoes for carrots and/or celery, and it will freeze really well.
This recipe has been in the back of my mind for a while now to share with you and this week with all this cold and yucky weather, it seemed like the perfect time! It’s a great comforting meal.
You can use vegetable stock in liquid form, vegetable stock cubes (which I have found have palm oil usually) or homemade stock by your sister-in-law that has it ;). I was lucky enough to get two jars of the homemade kind the other day, and I use that diluted with water for the stew. I normally just use water as I never buy stock from the shops. Boiled water will be just fine if that’s all you have. Feel free to experiment and add other veggies in there to make it more of a lentil and vegetable stew/soup.
For a family, this is a cost-effective, healthy meal that you can serve with a fresh salad, or we like it with fermented vegetables like cabbage and carrot. If you ferment your own veggies, I would recommend trying a carrot, turmeric and garlic combination. It is pretty amazing!
Other recipes you’ll love:
- One-Pot French Lentil, Mushroom and Sage Stew
- Vegan Black-Eyed Bean Stew
- Hearty Mung Bean Stew With Kale
- Vegan Dal Makhani (Black Lentil Dal)
- Creamy Red Lentil Curry (Vegan-Friendly)
Interested in more recipes?
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