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Lentil Vegetable Supper Recipe

Humble, wholesome, mildly seasoned, easy one dish meal

Serve Lentil Vegetable Supper as a stew over cooked grains or pasta, or chilled as a hearty salad. Jazz it up with herbs, hot sauce, or tamari.

This tasty supper recipe is a sample from The 4 Ingredient Vegan by Maribeth Adams, with Anne Dinshah. We also feature their delicious Artichoke, Leek And White Bean Soup

Total Prep & Cook Time: 1 hour 10 minutes

Yield: 6 Servings

Nutrition Data Per Serving: 374 calories, 25g protein, 4g fat, 43g carb, 25g fiber, 321mg sodium

Ingredients:

1 Tbsp extra-virgin olive oil
4 cups bite-sized mixed fresh vegetables (see tip)
1 carton (32 ounces) unsalted vegetable broth
1 can unsalted (28 ounces) chopped tomatoes
2 1/2 cups dried brown lentils
Salt and ground black pepper to taste

Directions:

Heat the oil in a heavy soup pot over medium-high heat.
Add the vegetables and cook and stir for about 7 minutes, or until slightly browned.
Stir in the broth, tomatoes, and lentils.
Bring to a boil.
Turn the heat down to low, cover and simmer for about 50 minutes, or until the lentils are tender.
Season with salt and pepper to taste before serving.

Cooking Tips:

Recommended vegetables include broccoli, carrots, cauliflower, celery, collard greens, green beans, kale, onions, sweet potatoes, and zucchini.

Frozen vegetables don’t work well in this recipe because they tend to add a significant amount of water to the dish, causing it to be somewhat runny.

Savvy Veg felt that 8 servings is really more like it. That would bring down the calorie count, and using unsalted tomatoes and vegetable broth would reduce the sodium.

Soaking the lentils for a few hours in hot water before cooking will make for shorter cooking and softer lentils.

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