Easy vegan carrot and lentil stew

Hello everyone!

Today we are cooking legumes! My dad taught me this easy healthy recipe and it’s one of the first meals I have ever cooked! If you are looking for a legume recipe that is not salty or very spicy, you are going to love this one! You can add lemon juice on top or apple cider vinegar. I love both variations, but lemon juice enhances iron absorption as well!

Lentils are high in insoluble fibre, iron, selinum and vitamin B6. They are also a great plant based protein source!

Carrot and lentil stew

Carrot and lentil stew, vegan and without added salt. You can add any short of other non- starch vegetables you like! You do not need a pressure cooker.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 3 servings

Calories 457 kcal

Equipment

• stainless steel sieve
• water boiler (optional)
• stock pot with a vented lid
• stove
• wooden spoon

Ingredients

  

• 1 cup raw green lentils
• 4.5 cups diced frozen carrots
• 3 tbsp olive oil
• 1 brown onion
• 400 grams canned plum tomatoes (one can)
• 6 cups water (the quantity may slightly differ depending on your stove)
• 3-4 dry bay leaves
• 1/2 tsp garlic powder
• 2 tbsp dried oregano
• 1 tsp pepper
• 1 tsp apple cider vinegar

Instructions

 

• Peel and wash the brown onion.
• Add the raw lentils and approximately a cup of water in the pot. Make sure the water barely covers the lentils. Turn the heat on.
  
• Turn the heat off a minute after the lentils start boiling.
• Sieve the lentils to remove the water. Put the lentils back in the pot.
  
• Add the peeled onion and the rest of the igredients (except from the olive oil and the vinegar) in the pot and mix.
  
• Heat 4 cups of water in the water boiler. Poor the boiling water in the pot and mix.
• Turn the heat on. Since the carrots are frozen and some igredients are at room temperature, the water will stop boiling.
  
• When the water in the food starts boiling again, reduce the heat and cover the pot completely with the vented lid.
  
• Make sure the water is still boiling after reducing the heat.
  
• After 30 minutes, stir to check there is still enough water in the pot. Since every stove is different, it is possible that slightly more water will be need to prevent the food sticking to the bottom.
• Keep cheking (every 5-10 minutes) if there is still enough water for 20 more minutes.
• Turn the heat off and remove the pot from the stove. Remove the onion and the bay leaves.
• Let the food rest for 5 minutes. Serve and add a tablespoon of olive oil and a teaspoon of apple cider vinegar. Enjoy!

Notes

-You can replace apple cider vinegar with lemon juice to enhance iron absorption.

 

Keyword gluten free recipe, legume recipes, vegan recipe, vegeterian greek recipes

Summary

Recipe Name

Easy Carrot and lentil stew

Author

Maria Tikka

Published On

2020-05-24

Preparation Time

15M

Cook Time

55M

Total Time

1H10M

Average Rating

5 Based on 2 Review(s)