Ingredients
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 1 large stick of celery, diced
- 2 medium potatoes, chopped into 1-inch cubes (about 3 heaped cups)
- 2 large carrots, sliced into rounds
- 10 small brown button mushrooms, halved (optional)
- 2 tightly packed cups broccoli, cut into small florets
- 1 packed cup dark leafy greens, like collards or spinach, thinly sliced (optional)
Herbs and Seasonings
- ½ tablespoon ground dried sage
- ½ tablespoon ground dried rosemary
- Salt & black pepper to taste
- ½ tablespoon Bragg’s soy seasoning, or soy sauce (gluten free if needed)
Lentils and Broth
- 1 cup uncooked red lentils (soaked for 2 hours if preferred)
- 1 vegetable stock cube (or vegetable broth – see below)
- 4 cups water
Instructions
- Sauté onion: In a large pot, steam sauté the finely chopped onion in a small amount of water over medium-high heat for 5 minutes until softened. If the onion starts to stick to the pot, gradually add a bit more water to prevent burning.
- Add vegetables, herbs, and lentils: Add diced celery, chopped potatoes, sliced carrots, halved mushrooms (if using), ground dried sage, and dried rosemary to the pot. Crumble in the vegetable stock cube and pour in the water. Stir in the uncooked red lentils. Bring the mixture to a boil.
- Simmer covered: Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes, stirring occasionally. At this stage, the potatoes should start to become tender.
- Add broccoli and continue cooking: Add the broccoli florets to the stew. Cover and cook for another 8 to 10 minutes, stirring occasionally, until the lentils have softened and begun to break down into a thick, stew-like consistency.
- Season and add greens: Stir in Bragg’s soy seasoning or soy sauce, salt, and black pepper to taste. Add the thinly sliced dark leafy greens (if using) and cook until the greens have wilted.
- Serve: Ladle the vegetable lentil stew into large bowls. Optionally garnish with fresh parsley and serve with bread or rice for a more filling meal.
Notes
- Soaking red lentils for 2 hours before cooking is optional but can reduce cooking time and improve digestibility.
- This stew is naturally gluten-free if using gluten-free soy sauce or Bragg’s seasoning.
- For a spicier variation, add a pinch of red chili flakes along with the herbs.
- This recipe is vegan and can be adapted to include any seasonal vegetables you have on hand.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Gluten Free, Healthy
- Diet: Gluten Free
