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!
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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Lee

So easy to make and full of flavour! Will be making again soon.

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