Easy Vegan Moussaka

This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel…

Easy Vegan Moussaka

This vegan moussaka recipe was a work in progress for weeks until we got the perfected method just right! Layers of roasted eggplant meld perfectly with a hearty tomato lentil filling, which is topped with a show-stopping roasted garlic cashew bechamel.

Flavor is abundant here despite the 10 simple ingredients required. Let us show you how it’s done!

Origins of Moussaka

Moussaka is a popular dish in Greece and beyond.

Easy Vegan Moussaka from Minimalist Baker →

Vegan Lentil Loaf

This article is from Delicious Everyday.
If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delici…

This article is from Delicious Everyday.

If you’re looking to replace your usual meatloaf recipe, you’re going to love this Vegan Lentil Loaf! Softened lentils, onion, breadcrumbs, and seasonings are perfectly combined to create one delicious meatless dinner. Top it with ketchup for the ultimate meatloaf replacement. I know I’m not alone when I talk about growing up with meatloaf as...

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Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach

Golden Cauliflower Dal with Spinach, Red Lentils and Coconut, a gently spiced Indian stew that is warming and comforting.  Ring out the old, ring in the new,  Ring, happy bells, across the snow:  The year is going, let him go;  Ring out the false, rin…

Cauliflower Dal with Coconut and Spinach made with split red lentils and fragrant Indian spices. A healthy comforting, plant-based dinner recipe. Vegan-adaptable. #dal #cauliflower #dalrecipe #lentils

Golden Cauliflower Dal with Spinach, Red Lentils and Coconut, a gently spiced Indian stew that is warming and comforting.  Ring out the old, ring in the new,  Ring, happy bells, across the snow:  The year is going, let him go;  Ring out the false, ring in the true. ~ Tennyson A whole head of cauliflower...

The post Golden Cauliflower Dal w/ Red Lentils, Coconut and Spinach appeared first on Feasting At Home

Tomato Lentil Soup

There’s nothing quite like the smell of a pot of soup simmering away on the stove top when it’s cold and blustery outside. This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup.

The post Tomato Lentil Soup appeared first on Budget Bytes.

There’s nothing quite as comforting as a pot of soup simmering away on the stove top when it’s cold and wintry outside. The smell alone warms me from the inside out. This week I was craving a simple vegetable forward soup, so I whipped up this really easy Tomato Lentil Soup. I’ve been enjoying the leftovers for days, sometimes with a grilled cheese on the side. :)

Tomato lentil soup in the pot with bread and vegetables on the sides
Garnished with a little fresh parsley for visual appeal.

What Does Tomato Lentil Soup Taste Like?

This soup kind of tastes like a traditional vegetable soup, but with a slightly more tomato-y broth, plus a little earthiness from the lentils. It’s super hearty and comforting, which is exactly what I love about a good bowl of soup in the winter!

What Kind of Lentils Should I Use?

Lentils can be confusing, especially since there isn’t a lot of consistency in labeling in the United States. I used a basic brown lentil, which has a drab brown-olive color and cooks with about 20 minutes of simmering. Sometimes these lentils are labeled “green lentils” sometimes just “lentils” so to be sure you have the right kind, check the cooking instructions on the package. It should say to simmer for about 20 minutes, not 45 minutes.

I do not suggest using a red, orange, or yellow lentil for this soup because they break down too easily and you’ll end up with something more along the lines of a lentil porridge than a lentil soup. :) (It would probably still taste good, though!)

How are the Leftovers?

One of the reasons I love soup is because they almost always make great leftovers, and this soup is no exception. The leftovers will stay good in the fridge for about 4-5 days, or you can freeze it for longer storage. I always suggest dividing the soup into single portions just after cooking so it cools down more quickly in the refrigerator, which will give you more longevity with the leftovers. Once cooled you can transfer some to the freezer for later!

A bowl of tomato lentil sup with bread on the side
A bowl of tomato lentil sup with bread on the side

Tomato Lentil Soup

This tomato lentil soup is full of vegetables and herbs for a simple, flavorful, and warming winter soup. Makes great leftovers!
Total Cost $4.74 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 279.58kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 1 yellow onion $0.32
  • 3 carrots $0.42
  • 2 cloves garlic $0.16
  • 1 russet potato (about 1 lb.) $0.60
  • 2 Tbsp tomato paste $0.10
  • 2 15oz. cans stewed tomatoes $1.18
  • 1 cup brown lentils $0.67
  • ½ tsp paprika $0.10
  • ½ tsp dried basil $0.10
  • ½ tsp dried oregano $0.10
  • ¼ tsp freshly cracked black pepper $0.03
  • 4 cups vegetable broth $0.52
  • 2 Tbsp soy sauce $0.12

Instructions

  • Dice the onion, mince the garlic, and slice the carrots (I like smaller pieces for this recipe, so I do a quarter round slice). Add the onion, garlic, carrots, and olive oil to a large soup pot and sauté over medium heat until the oniosn are soft. While the vegetables are cooking, peel and dice the potato into ½-inch cubes.
  • Add the tomato paste and continue to sauté for 2-3 minutes, or until the tomato paste begins to coat the bottom of the pot.
  • Add the cubed potato, stewed tomatoes (with juices), paprika, basil, oregano, pepper, and vegetable broth to the pot. Stir to combine.
  • Place a lid on top and allow the soup to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for about 40 minutes or until the lentils are super tender and have begun to break down slightly (this helps thicken the soup).
  • Add the soy sauce to the soup, then give it a taste and adjust the salt if needed (the total amount will depend on the salt content of your vegetable broth). Serve hot with crusty bread for dipping.

Nutrition

Serving: 1.5cups | Calories: 279.58kcal | Carbohydrates: 48.58g | Protein: 12.17g | Fat: 5.65g | Sodium: 1148.67mg | Fiber: 7.48g
Close up side view of tomato lentil soup in the pot

How to Make Tomato Lentil Soup – Step by Step Photos

Onions carrots and garlic in a soup pot

Dice one onion, mince two cloves of garlic, and slice three carrots. I like to do smaller pieces of carrot for this soup, so I cut the slices into quarter rounds. Add the onion, carrot, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium until the onions are soft. While the carrot and onion are sautéing, peel and dice one russet potato into ½-inch cubes.

Tomato paste added to the soup pot

Add 2 Tbsp tomato paste and continue to sauté for a few more minutes, or until the tomato paste begins to coat the bottom of the pot.

Potatoes, lentils, tomatoes, seasoning, and broth added to the pot

Add the cubed potato, two 15oz. cans of stewed tomatoes (with juices), 1 cup lentils (not cooked), ½ tsp paprika, ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp pepper, and 4 cups vegetable broth.

Soup in the pot before simmering

Stir everything to combine. Place a lid on top and bring the soup up to a boil. Once boiling, reduce the heat to low and simmer for about 40 minutes, or until the lentils are very soft and have begun to break down a bit.

Finished tomato lentil soup

After simmering the soup, stir in 2 Tbsp soy sauce. Taste the soup and adjust the salt if needed (this will depend on the salt content of your broth. I did not add any in addition to the soy sauce).

front view of a bowl full of tomato lentil soup

Serve hot with some crusty bread for dipping! (I garnished with a little parsley for color, but it’s not needed to flavor this soup.)

The post Tomato Lentil Soup appeared first on Budget Bytes.

Vegan Lentil Meatballs

This article is from Delicious Everyday.
These vegan lentil meatballs make for the perfect party dish or complement to spaghetti. Served along with a flavorful marinara sauce, they make for a delicious, filling meal. Not only are these vegan meatballs…

This article is from Delicious Everyday.

These vegan lentil meatballs make for the perfect party dish or complement to spaghetti. Served along with a flavorful marinara sauce, they make for a delicious, filling meal. Not only are these vegan meatballs tasty—but they’re easy to make too! And they’re even better than store bought vegan meatballs! To make them, all you do...

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Vegan Quesadilla

This article is from Delicious Everyday.
This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetab…

This article is from Delicious Everyday.

This Vegan Quesadilla recipe is packed with savory vegetables and cooked to perfection! It’s Mexican-inspired and makes for a hearty breakfast. This veggie quesadilla is stuffed with vegan cheese, vegetables, and tasty spices. To make these quesadillas, all you need to do is fry up the vegetables with spices, add them to a tortilla with...

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©2017 Delicious Everyday.

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Hearty Lentil Stew

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner! Here’s a cozy recipe that embodies the rhythm of soup season: this Hearty Lentil Stew! There’s something about the simple actions: chopping the onion, mincing the garlic, and listening for the sizzle of the veggies as they hit the hot oil. The rhythm of a big pot of soup or stew has been passed down through the centuries: and this one is a mighty delicious spin. The broth is flavored with tangy fire-roasted tomatoes, garlic and smoked paprika, and it’s full of vegetables and hearty lentils. It was a big hit over here, as lentil recipes usually are! It makes a simple lunch or dinner that’s nourishing for the body — and the soul, too. Ingredients in this lentil stew When it comes to eating healthy and plant-based, lentils are the rock stars of the food world. They’re full of plant-based protein and nutrients to keep you full all day long. This lentil stew is a simple way to eat more of them, perfect for easy lunches and dinner throughout the week. Here’s what you’ll need for this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!

Lentil stew

Here’s a cozy recipe that embodies the rhythm of soup season: this Hearty Lentil Stew! There’s something about the simple actions: chopping the onion, mincing the garlic, and listening for the sizzle of the veggies as they hit the hot oil. The rhythm of a big pot of soup or stew has been passed down through the centuries: and this one is a mighty delicious spin. The broth is flavored with tangy fire-roasted tomatoes, garlic and smoked paprika, and it’s full of vegetables and hearty lentils. It was a big hit over here, as lentil recipes usually are! It makes a simple lunch or dinner that’s nourishing for the body — and the soul, too.

Ingredients in this lentil stew

When it comes to eating healthy and plant-based, lentils are the rock stars of the food world. They’re full of plant-based protein and nutrients to keep you full all day long. This lentil stew is a simple way to eat more of them, perfect for easy lunches and dinner throughout the week. Here’s what you’ll need for this lentil stew:

  • Brown or green lentils: This is the most common variety you’ll find at the store. Avoid red lentils here because they fall apart easily when cooking (go to this Tuscan Lentil Soup instead).
  • Onion
  • Carrots
  • Celery
  • Garlic
  • Canned fire roasted tomatoes
  • Olive oil
  • Spices: smoked paprika, cumin and fennel seed
  • Vegetable broth and salt
  • Spinach or other leafy green
  • Parmesan cheese (optional): Parmesan is not required, but it adds big flavor!
Lentil stew

Use fire roasted tomatoes or best quality canned tomatoes

This lentil stew recipe calls for canned fire roasted tomatoes, which use in many of our soup recipes and our famous pizza sauce and spaghetti sauce. What’s the big deal about fire roasted tomatoes? These tomatoes are roasted over an open flame, which chars the outsides and develops their flavor. You’ll notice the flavor is much sweeter when you take a bite right out of the can. Other types of canned tomatoes taste bitter.

Fire roasted tomatoes have become widely available in the US, made by several different brands. If you can’t find them, use the highest quality canned tomatoes you can find. The type of tomatoes really makes a difference!

Mix up the leafy greens!

This last step to this lentil stew recipe is to add leafy greens! We try to do this in as many of our soup and stew recipes to load in the nutrients with good-for-you greens. This lentil stew uses baby spinach, but you can use any type of leafy green that you like. Here are a few options:

  • Baby spinach or standard: If you’re using standard spinach that’s sold in a bunch, make sure to wash it well! Then chop it into small pieces before using.
  • Baby kale: Baby kale wilts in just 1 minute, much like baby spinach.
  • Tuscan kale: Tuscan kale is our favorite variety of kale for cooking: it’s an Italian variety with a milder, sweeter flavor than curly kale, which can taste bitter and spicy.
  • Swiss chard: Another good option! When using Tuscan kale or chard, add the greens in the last 5 minutes of cooking (vs 1 minute for baby greens).
  • Collard greens: Chop them into small pieces and add in the last 5 to 10 minutes (collards take a little longer to cook).
Lentil stew

Variation: add more protein to this lentil stew

One fun way to add even more protein to this lentil stew is by adding plant-based sausage. It’s not until recently that we’ve felt comfortable adding plant-based meat substitutes to our recipes. In fact, we avoided them for 10 plus years because most of them were very processed! But these days, there are some vegan meat alternatives that are less processed and made with real foods.

You can add sliced vegan sausage here to make a vegan lentil stew that’s even more full of hearty flavor! Make sure to check the ingredients of the brand of sausage that you buy: some brands are still very processed. Also make sure that it meets your dietary needs: some brands contain gluten or eggs.

How to make lentil stew

How to make lentil stew: some tips

The steps of this lentil stew are very simple: as we noted up front, people have been cooking this way for centuries! Here are a few things to note about the process:

  • Chopping is the largest hands-on time (10 minutes). To speed it up, you can chop the veggies in advance and refrigerate until making.
  • Sauté, then simmer until the lentils are tender (30 minutes or so). The exact timing depends on your heat level and the lentils you use. It will be different every time!
  • Season to taste! The salt level varies based on the brand of canned tomatoes and veggie broth. Add a few pinches of salt until it pops!

Storing leftovers and make-ahead info

This lentil stew stores very well. It’s a great option if you want to meal prep it in advance and refrigerate until serving! Here are the particulars:

  • Store refrigerated for up to 4 days: the flavor improves over time
  • Freeze for 3 to 4 months
Lentil stew

Side dishes to serve with lentil stew

This lentil stew just needs a hunk of crusty bread and you’ve got a cozy meal! But here are a few more sides for soups and stews to make this an easy plant based dinner:

Lentil stew with brown lentils

This lentil stew recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Lentil stew

Hearty Lentil Stew


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Vegan

Description

This tasty lentil stew is packed with hearty flavor and loaded with plant based protein. Perfect for a simple lunch or dinner!


Ingredients

  • 1 medium yellow onion
  • 2 large carrots
  • 2 celery ribs
  • 4 large garlic cloves
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon fennel seeds (optional)
  • 1 1/2 cups brown or green lentils
  • 28-ounce can crushed fire roasted tomatoes (or highest quality canned tomatoes)*
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • 3 cups baby spinach (or chopped standard spinach, kale or chard)
  • For the garnish: Parmesan cheese (recommended)

Instructions

  1. Finely dice the onion. Peel and finely chop the carrots. Chop the celery into small pieces. Mince the garlic.
  2. In a large pot, add the olive oil and heat over medium heat. Add the onion, carrot, celery and garlic and cook 3 to 4 minutes until just translucent. Add the smoked paprika, cumin, fennel seeds, and lentils and stir 1 minute. Add the canned tomatoes and their juices, vegetable broth, and kosher salt
  3. Bring to a simmer. Simmer covered, stirring occasionally, for 20 minutes. Remove lid and cook for an additional 10 to 15 minutes until the lentils are tender. Stir in the spinach in the last minute or so and cook until it wilts (if using kale or chard, add it in the last 5 minutes).
  4. Remove from the heat. Taste and season with additional salt and fresh ground pepper as necessary. For best flavor, garnish with Parmesan cheese. Stores refrigerated for up to 4 days and frozen for 3 to 4 months.

Notes

*Note: To add even more protein to this meal, add sliced plant-based sausage with the canned tomatoes. Review the ingredients of any plant-based protein you buy to make sure it’s as non-processed as possible and make sure it meets your dietary needs (some contain gluten or eggs). 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Lentil stew

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Lentil Soup

This article is from Delicious Everyday.
This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentil…

This article is from Delicious Everyday.

This Vegan Lentil Soup is loaded with hearty vegetables and flavored with garlic and thyme. It’s the perfect meal for a chilly fall or winter evening.  This one-pot meal is super healthy, too! Lentils are packed with protein and fiber—a great vegan option for those looking to add a little protein to their plant-based diets!...

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1-Pot Smoky Lentil Vegan Taco “Meat”

If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!
This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which moc…

1-Pot Smoky Lentil Vegan Taco “Meat”

If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!

This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which mock the texture of meat, and lentils, which add plenty of plant-based protein. Let us show you how it’s done!

This quick and easy recipe starts with sautéing onion and garlic in a large skillet.

1-Pot Smoky Lentil Vegan Taco “Meat” from Minimalist Baker →