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Vegan Lentil Stew (Featured Chef Lee)
Super easy
This Vegan lentil stew is made with tomatoes, potatoes simmered in berbere-spiced red lentils, with a bunch of spinach to get in your greens, a healthy and flavorful meal, yummy anytime with a great serving of Protein!
Prep
Cook
| Category: | Main Meals |
| Seasons: | Autumn Winter |
| Cuisine Type | American |
Ingredients
For
6
Person(s)
Ingredients
| 1 Tablespoon Olive Oil |
| 1 Medium Onion |
| 3 Minced Garlic Cloves |
| 1.5 Teaspoons Grated Ginger |
| 2 Tablespoons Berbere Spice |
| 1 Teaspoon Cayenne pepper |
| 4 Cups Vegetable Broth |
| 30 grams Clean Vegan Protein Powder buy in our store |
| 1.5 cups Dried Lentils |
| 14 oz Can diced tomato |
| 3 medium Diced Potatoes |
| 3 Cups Spinach Leaves |
| 1 pinch Salt and Pepper to taste |
Vegan Lentil Stew Directions
- Coat the bottom of a large pot with oil and place over medium heat.
Add onion and sauté until soft, about 5 minutes.
Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
Add broth, lentils, tomatoes and potatoes and Vegan Protein Powder.
Stir a few times, raise heat and bring to a simmer.
Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes.
Stir in spinach and continue to cook just until wilted, about 2 minutes.
Remove from heat and season with salt and pepper to taste.
You can also add a bit more berbere and cayenne, if desired.
Serve.
Nutrition facts
vegetarian gluten free
Per Serving
| Kcal: | 300 kcal |
| Kjoule: | 1230 Kjoule |
| Sodium (mg): | 531mg |
| Carbs: | 43.8g |
| Sugar (g): | 4.3g |
| Fat: | 6.5g |
| Saturated fat (g): | 1.1g |
| Proteins: | 22g |
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