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–+ servings

Red Lentil Hearty Stew

Catherine BarclayCatherine Barclay
A hearty, rustic red lentil stew loaded with potatoes, carrots, mushrooms, and sweet pea‑corn, simmered in a smoky tomato‑thyme broth for a deeply comforting, plant‑powered bowl.
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Course Main Course
Servings 4 servings

Ingredients
  

  • ½ cup dried red lentils
  • 2 large potatoes cubed
  • 2 carrots diced or sliced
  • ½ cup frozen pea and corn
  • 1 cup mushrooms sliced
  • 6 cups vegetable stock (broth)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme

Instructions
 

  • In a large soup (stock) pot, add ¼ cup of stock and sauté the mushrooms.
  • Add all other ingredients. Bring to a simmer
  • Cover and cook for 30–35 minutes. The lentils will dissolve, thickening the broth into a rich sauce while the vegetables become tender.
  • Season with black pepper and serve hot.
Keyword casserole, Fiber rich, Fibre rich, Lentils, no oil, plant-based, stew, vegan, vegeterian, wfpb, wholefood
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