Description
A cozy, one-pot vegan stew featuring toasted spices, hearty lentils, and bursts of tart dried cranberries. Perfect for chilly evenings and packed with flavor.
Ingredients
2 tbsp olive oil
1 large yellow onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (optional, for a little heat)
1.5 cups brown or green lentils, rinsed and picked over
6 cups vegetable broth, low sodium
1 (14.5 oz / 411g) can diced tomatoes, undrained
2 bay leaves
1/2 cup dried cranberries
1 tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.
Add the minced garlic, smoked paprika, cumin, coriander, and cayenne pepper. Cook for another minute until the spices are very fragrant.
Add the rinsed lentils to the pot and stir to coat them in the spices and vegetables. Toast for 1-2 minutes.
Pour in the vegetable broth and the can of diced tomatoes (with their juice). Add the bay leaves and a generous pinch of salt and pepper. Stir everything together.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender but not falling apart.
Stir in the dried cranberries and the balsamic vinegar. Cook for another 5 minutes, uncovered, allowing the cranberries to plump up and the stew to thicken slightly.
Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Notes
Recipe tested and perfected for best results. Enjoy!
- Prep Time: 15 minutesutes
- Cook Time: 45 minutesutes
- Category: Main Course, Dinner, Stew
- Method: Side Dish
- Cuisine: American, Fusion