Sauteed Peppers Asparagus and Zucchini
Pair this flavorful veggie combo with chicken or fish for a taste of summer any time of year.
Read MoreVegan Lentil Stew
Drescription
This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces
- 2 medium leeks, thinly sliced into half-moons
- 2 large carrots, roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 ½ cups green or brown lentils
- 3/4 teaspoon salt
- 4 cups chopped hearty greens, such as kale or swiss chard
- 1 tablespoon white miso
- 1 tablespoon lemon juice
Directions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
- Add broth, water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes. Remove from heat. Stir in miso and lemon juice until combined.
