Vegan lentils & potato stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Tomato Sauce1 cup Lentils1 large Potato1 cup Vegetable Broth1 medium Carrot1/2 large Onion (or one small)1 clove Garlic1 tsp Curry powder1/2 tsp Turmeric, ground1/2 tsp Paprika1 tbsp Balsamic Vinegar1/2 tsp Salt (or more to taste)1 tsp Granulated Sugar
Soak the lentils for 10 min. and then drain the water.
Cut the carrot and the peeled potato into bite size pieces, reserve.
Cut the onion into small pieces and sauté them with a little bit of olive oil or water in a large pot. When fragrant, add the minced garlic and the spices.
Turn down the heat once the spices are fragrant (it's very quick, be careful not to burn them) and add some water, then add the lentils, followed by the tomato sauce and the vegetable broth.
At this point you can stir and wait until it all comes to a boil. If you prefer soft potatoes and carrots, you can add them at this point. If you prefer them a little bit harder, add them after 5-10minutes of cooking.
Add the balsamic vinegar and the sugar at this stage, it will come together with the taste of the stew and make it bolder.
Let it all cook until the lentils are soft (20-30min.)
Then only add the salt to taste and serve.
Note1: you can add a pinch of baking soda when adding the tomato sauce, it will neutralize any bitterness that the brand you chose might have.
Note2: Customize the spices to your own taste, get creative!
Serving Size: makes 3-4 dishes
Number of Servings: 4.0
Recipe submitted by SparkPeople user DIAMANTRESS.
Serving Size: makes 3-4 dishes
Number of Servings: 4.0
Recipe submitted by SparkPeople user DIAMANTRESS.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 875.2 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 8.1 g
- Protein: 7.4 g
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