Like with all bean and legume dishes this one tastes just as good, if not better, the day after. It allows the lentils to marinade and absorb as much flavor as possible. I like to make the soup in the early afternoon or morning and let it simmer for a good 5-6 hours.
The Perfect Spicy [Vegan] Lentil Stew
makes approximately 10 servings
- 2 yellow onions, diced
- 1 tsp. coconut oil
- 4 cloves garlic, minced
- 3 organic carrots, chopped
- 4-5 stalks fresh celery, chopped
- 3 medium zucchini, chopped
- 6 cups [vegan] vegetable broth
- 2½ cups dry green lentils
- 2 tsp dried basil
- 2 tsp dried thyme
- 1 tsp. ground coriander
- 1 tsp. chilli powder (or to taste)
- Himalayan salt and black pepper, to taste
Prep: Chop all vegetables!
In a large pot sauté onions in coconut oil. When onions have turned clear, add the garlic and cook for 1 minute.
Add all the chopped vegetables, and all seasonings. Cook for 6-7 minutes.
Add the vegetable broth and bring to a boil. Add the lentils, turn down the heat, and let simmer for as long as possible (at least until the lentils are tender and soft).
Note: You might want to add more broth or warm water as it keeps simmering, depending on how thick/thin you want your stew to be.
Pairs perfectly with a serving of quinoa or wild rice.
Serve warm, and ENJOY!