Savory Lentil Vegetable Stew

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Prep Time: ~15 minutes; Cook Time: ~65 minutes; Yield: Serves 10

 

Ingredients

  • Extra Virgin Olive Oil
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 yellow onion, chopped
  • 2-3 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 4 leaves of kale, sliced and chopped
  • 2 (14.5 ounce cans) fire roasted diced tomatoes, undrained
  • 1 cup dry red lentils
  • 6 cups vegetable broth
  • ½ teaspoon, turmeric
  • ½ teaspoon, ground cardamom
  • ½ teaspoon, salt
  • 1 teaspoon, ground cumin
  • ¼ teaspoon, ground cinnamon
  • Fresh ground black pepper, to taste
  • 1 (15.5 ounce) can chick peas, drained
  • 1 (15.5 ounce) can cannellini beans, drained

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Directions

  • Drizzle 1-2 tablespoons of extra virgin olive oil in a large soup pan and place over medium heat.
  • Sauté the peppers, onion, celery, carrots, and garlic.
    • Cover and cook for about 5 minutes.
  • Add the diced tomatoes, lentils, and spices, and continue to cook while covered for another 5 minutes.
  • Add the vegetable broth, mix well, and bring to a boil.
  • Reduce to simmer and cook for 40-45 minutes.
  • Add the chickpeas and cannellini beans and cook another 10 minutes.
  • Mix in the kale and cook for another minute.
  • Service with fresh grated vegan mozzarella cheese.

Enjoy!

 

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Savory Lentil Vegetable Stew with Shredded Kale
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Garnish with Fresh Grated Vegan Mozzarella or Parmasan Cheese