Description
Easy, simple and healthy vegan, gluten free lentil stew chock full of veggies with cauliflower, carrots, spinach and tomatoes. Dinner done in just one hour!
Ingredients
Units
Scale
- 2 cups lentils
- 2 celery ribs, diced
- 1/2 yellow onion, diced
- 2 medium carrots, quartered and diced
- 2 cups cauliflower pearls or small diced cauliflower
- 2 cups packed baby spinach, roughly chopped
- 4 cloves garlic, minced
- 4 ounces canned diced green chiles
- 1 tablespoon tomato paste
- 2 tablespoons white wine or white wine vinegar
- 14 ounces canned fire roasted tomatoes
- 8 cups vegetable broth*
- 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch ground cayenne (more as desired for spice level)
- Salt, pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- In a large pot heat olive oil over medium high heat. Stir in onion, carrot, celery, and cauliflower in pot and sauté until softened, about 5 minutes.
- Add garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Add in chiles, lentils, and tomato paste. Cook until tomato paste starts to darken, about 2 minutes, stirring frequently.
- Stir in the white wine vinegar. Make sure to scrape up any browned bits on the bottom of the pan.
- Add vegetable broth, fire roasted tomatoes, oregano, cumin, coriander, and cayenne. Bring to a boil. Reduce to a simmer, cover and cook 35-40 minutes, until lentils are softened, stirring occasionally.
- Once the lentils are softened, stir in spinach. Cook 2-3 more minutes until somewhat wilted.
- Remove from heat. Add salt and pepper to taste plus more cayenne as desired. Serve warm.
Notes
Yes it's really 8 cups! Lentils need a lot of liquid. If you don't use all 8 cups you'll have just lentils/veggies and no stew!
- Prep Time: 10 minutes
- Cook Time: 45 minutes