Vegan Stew with Sprouted Lentils

Vegan Stew with Sprouted Lentils

This vegan stew recipe is exceptionally short and smooth to prepare, and full of taste. A spotlight for me become the sprouted lentils; I hadn’t cooked sprouted lentils before, however we cherished the mild texture that they delivered to the stew. This lentil stew recipe also functions Lacinato kale, also referred to as Tuscan kale or Dinosaur kale. It’s our favorite kale to apply in soups, since it wilts down properly and has a lovely taste. We served our lentil stew with crusty bread and salad, and it changed into an smooth casual Sunday night time supper with friends.

Vegan Stew with Sprouted Lentils

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  • 1 small yellow onion
  • 2 ribs celery
  • 3 tablespoons extra-virgin olive oil
  • 2 medium carrots
  • 2 cloves garlic
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 10-ounce package sprouted green lentils*
  • 4 cups vegetable stock
  • 1 bunch Tuscan (Lacinato) kale, tough stems removed, cut into bite-sized pieces
  • Fine sea salt and freshly ground pepper
  • 15-ounce can diced tomatoes with their juices
  • Crusty bread, for serving


  1. cube 1 yellow onion. Peel and cube 2 carrots and a pair of ribs celery. Mince 2 cloves garlic.
  2. In a large, heavy-bottomed pot, warmness the olive oil over medium-high heat. upload the onion, carrots, and celery and saute, stirring now and again, until the vegetables are gentle and the onion is translucent, about 3 mins. Stir the garlic and saute, stirring now and again, till fragrant, approximately 1 minute. add the cumin, coriander, and red pepper flakes, if using, and saute, stirring continuously, till aromatic, about 2 mins. Season to taste with salt and pepper.
  3. add the vegetable stock, the tomatoes and their juices, and the lentils, and produce to a boil, stirring from time to time. reduce the warmth to low and simmer till thickened, 20-25 minutes. Stir inside the kale and simmer over low warmness till wilted, 1-2 minutes. flavor, and season generously with salt and pepper.
  4. Serve in shallow bowls with crusty bread. shop the soup in an airtight container within the fridge for up to 3 days, or within the freezer for up to a few months. when reheating leftovers, you could want to add a touch water, because the soup receives thicker the longer it sits.

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