Name: Lentil and Tomato Stew
Prep time: PT30 minutesM
Ingredients: 1 cup green lentils, soaked; 1 large carrot; 1 celery stalk; 2 small potatoes; 1 tsp garlic powder; 2 tsp vegetable broth powder; 1 tsp cumin seeds, crushed; 2 tsp mustard seeds, crushed; 1 Tbsp peanut butter; 1 cup tomato puree

Recipes » Soups » Lentil and Tomato Stew

By Nele Liivlaid

(1)

Stews are one of my favorite meals for lunch. I like them very hearty, made of legumes and lots of vegetables. I usually also add some chard, kale, or parsley to garnish the meal.

Prep: 30 mins Yield: 2 servings

Gluten Free Low Sugar Soy Free

Ingredients

1 cup green lentils, soaked
1 large carrot
1 celery stalk
2 small potatoes
1 tsp garlic powder
2 tsp vegetable broth powder
1 tsp cumin seeds, crushed
2 tsp mustard seeds, crushed
1 Tbsp peanut butter
1 cup tomato puree

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Soak lentils for 6‐8 hours.
2. Put all the ingredients except for the peanut butter and tomato puree into a medium pot. Add enough water to almost cover the ingredients. Bring to boil and simmer covered for 15 minutes.
3. Add the tomato puree and mix well. Bring to a boil and simmer for another 5 minutes. Add extra water if necessary.
4. When the stew is done, mix in the peanut butter. Make sure it’s well incorporated.
5. Garnish with greens (onion, parsley, coriander) and nutritional yeast for a cheesy flavor.

Cooking Tips

1. If you don’t like the taste of cumin seeds, try caraway seeds.
2. Use any lentils that you have in hand – red, brown, or green. Remember that red lentils cook more quickly.
3. If you do not have time to soak the lentils, add more water while preparing and leave more time for them to cook.