Description
A rich and flavorful vegan stew packed with vegetables and plant-based protein.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup green lentils, rinsed
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add carrots, celery, bell pepper, and mushrooms. Cook until vegetables begin to soften.
- Stir in diced tomatoes, vegetable broth, chickpeas, lentils, smoked paprika, and thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender.
- Season with salt and pepper to taste before serving.
Notes
You can customize the seasonings to taste.