Autumn Harvest Lentil Stew

A hearty and warming vegan stew originating from the Pacific Northwest, made with a medley of seasonal lentils, roasted vegetables, and rich spices. Perfect for a chilly fall evening, this comforting dish is both nourishing and flavorful.

🛒 Ingredients

• 1 cup cooked Red Lentils
• 2 cups Canned Diced Tomatoes
• 2 medium Onion
• 4 medium Carrots
• 2 stalks medium Celery
• 8 oz button Mushrooms
• 1 tbsp tbsp Red Wine Vinegar
• 4 cups cups Vegetable Broth
• 1 tsp teaspoon Dried Thyme
• 1 tsp teaspoon Salt
• 1 tsp teaspoon Black Pepper

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). In a large bowl, toss 2 medium carrots and 2 medium celery stalks with 1 tsp of dried thyme and 1 tsp of black pepper.

2. 2

   Step 2: Spread the carrot and celery mixture on a baking sheet and roast in the oven for 20 minutes.

3. 3

   Step 3: In a large saucepan, heat 2 tbsp of olive oil over medium heat. Add 1 medium onion and cook until softened, about 5 minutes.

4. 4

   Step 4: Add 8 oz of button mushrooms to the saucepan and cook until they release their liquid and start browning, about 10 minutes.

5. 5

   Step 5: Add 2 cups of canned diced tomatoes to the saucepan and cook for 2 minutes.

6. 6

   Step 6: Add 4 cups of vegetable broth, 1 cup of cooked red lentils, 2 cups of roasted carrots and celery, and 2 tsp of salt to the saucepan.

7. 7

   Step 7: Stir well and bring the mixture to a boil.

8. 8

   Step 8: Reduce the heat to low and simmer for 10-15 minutes or until the flavors have melded together.

9. 9

   Step 9: Season the stew with 1 tsp of black pepper and serve hot.

10. 10

    Step 10: Garnish with chopped fresh herbs, if desired.

💡 Pro Tips

Use a mixture of red and green lentils for added texture. For a richer flavor, add a splash of red wine vinegar just before serving. This stew can be made ahead of time and refrigerated or frozen for later use. Reheat and serve.

📊 Nutrition per Serving