Recipe: Vegan Lentil Stew

From eatingwell.com

This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savoury allium note while the tomato paste, miso and cumin add bold flavour

Ingredients

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil, divided
• 1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces
• 2 medium leeks, thinly sliced into half-moons
• 2 large carrots, roughly chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 ½ teaspoons ground cumin
• 1 ¼ teaspoons white miso
• 6 cups water
• 1 ½ cups green or brown lentils
• ½ teaspoon salt
• 4 cups chopped hearty greens, such as kale or Swiss chard

Credit: Fred Hardy

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.

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• Step 2

  Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes.

To make ahead

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

Serving Size: 2 cups

Per Serving:

451 calories; fat 8g; sodium 475mg; carbohydrates 77g; dietary fiber 13g; protein 22g; sugars 9g; niacin equivalents 3mg; saturated fat 1g; vitamin a iu 24966IU; potassium 964mg.

https://www.eatingwell.com/recipe/7912119/vegan-lentil-stew/