Name: Easy Vegan Lentil Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 3 tbsp olive oil; 1 yellow onion, finely diced; ½ stalk of celery, chopped; 2 medium carrots, diced; 3 cloves garlic, minced; 1 tbsp dried herbs - I prefer thyme; 1 tbsp cumin, ground; 1 cup green lentils; 1 qt vegetable broth; 28 oz can crushed tomatoes (ideally fire roasted!); 2 cups shredded kale; salt to taste

This is one of my favorite make-ahead recipes and it makes an awesome pre-packed lunch. It's the perfect meal to batch cook on a Sunday - this lovely Lentil Stew holds up great in both the refrigerator and freezer and honestly, I think it gets better over time!

Yields5 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

3 tbsp olive oil

1 yellow onion, finely diced

½ stalk of celery, chopped

2 medium carrots, diced

3 cloves garlic, minced

1 tbsp dried herbs - I prefer thyme

1 tbsp cumin, ground

1 cup green lentils

1 qt vegetable broth

28 oz can crushed tomatoes (ideally fire roasted!)

2 cups shredded kale

salt to taste

In a large soup pot, heat your olive oil over medium high heat.

Add your onions, celery, carrot, and a good pinch of salt - sauté until your onions become translucent and begin to brown. Deglaze with water as needed.

Add your herbs, cumin and garlic and sauté for a couple more minutes.

Add your lentils, a pinch more of salt and stir to combine. Toast your lentils for a minute or so.

Add your tomatoes and veggie broth.

Fill your tomato can with water and add that to the pot as well. Stir, taste for seasoning and adjust, and then bring to a boil.

Cover and reduce to a simmer and allow to cook for 10 minutes.

Add your kale and allow to cook for another 15 minutes or so, or until your lentils have cooked through.

This soup holds up great and honestly gets better with time (the perfect pack-ahead meal!) so you can either serve immediately or pack/freeze to use throughout the week/month.

Ingredients