Vegan One-Pot Lentil Stew
This vegan lentil stew is hearty, satisfying, and made in just one pot. It features green lentils simmered in a beer-infused broth with potatoes, carrots, and mushrooms. A wholesome, deeply comforting meal that the whole family will love!
Ingredients
- 1 tbsp (15 ml) olive oil
- 2 medium shallots minced
- 3 cloves of garlic minced
- 1 cup (110 g) cremini mushrooms finely diced
- 1 carrot peeled and cut into 1/2-inch (1.3 cm) slices
- 1 cup (245 g) dried green lentils
- 2 medium potatoes peeled and sliced into 1-inch (2.5 cm) cubes
- 2/3 cup green peas
- 2 and 1/2 cup (600 ml) vegetable broth
- 1 and 1/2 cup (360 ml) beer
- 1 tbsp (15 ml) maple syrup
- 1 tsp thyme
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- Sauté the aromatics. Heat the olive oil in a deep pot or Dutch oven over medium heat. Once hot, add the shallot and garlic and sauté for 3-4 minutes, until fragrant and slightly golden.
- Add the mushrooms and carrots. Next, add the diced mushrooms and carrots and cook for another 5 minutes, stirring regularly.
- Add the remaining ingredients. Add the green lentils, potatoes, green peas, vegetable broth, beer, maple syrup, thyme, salt, and pepper.
- Simmer. Bring to a boil. Then, reduce the heat to a simmer and partially cover the pot with the lid, leaving about 1 inch (2.5 cm) of space. Simmer for about 20 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Serve hot with bread or vegan sausages! You can store this stew in the refrigerator for up to 5 days.
Notes
Do not overcook the lentils. To prevent the stew from becoming mushy, stop cooking as soon as the lentils are tender. It should take around 20 minutes once boiling.
Adjust the seasonings. Because not all brands of vegetable stock are equally salty, it's important to taste the stew and adjust the salt accordingly. I suggest starting with half of the salt and adding more at the end of cooking if needed.
