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Vegan Lentil Stew
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!


For 6 Person(s)


  • 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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- Dianna Fritzsche
Tuesday, 17 July 2018
So easy to make and full of flavour! Will be making again soon.
- Lee

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