{"id":7989,"date":"2025-08-19T19:54:13","date_gmt":"2025-08-19T19:54:13","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7989"},"modified":"2025-08-19T19:54:18","modified_gmt":"2025-08-19T19:54:18","slug":"vegan-lentil-stew","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegan-lentil-stew\/","title":{"rendered":"Vegan Lentil Stew"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegan Lentil Stew<\/span><\/h2>\n
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This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Ali Ramee – Eating Well<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> tablespoons<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> large (12oz)<\/span> sweet potato<\/span> unpeeled and cut into 1\/2-inch pieces<\/span><\/li>
  • 2<\/span> medium<\/span> leeks<\/span> thinly sliced into half-moons<\/span><\/li>
  • 2<\/span> large<\/span> carrots<\/span> roughly chopped<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> tomato paste<\/span><\/li>
  • 1<\/span> tablespoon<\/span> ground cumin<\/span><\/li>
  • 4<\/span> cups<\/span> low-sodium vegetable broth<\/span><\/li>
  • 2<\/span> cups<\/span> water<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> green or brown lentils<\/span><\/li>
  • \u00be<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 4<\/span> cups<\/span> chopped hearty greens<\/span> such as kale or Swiss chard<\/span><\/li>
  • 1<\/span> tablespoon<\/span> white miso<\/span><\/li>
  • 1<\/span> tablespoon<\/span> lemon juice<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat 2 tablespoons 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 and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.<\/div><\/li>
    • Add broth, 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. Remove from heat. Stir in miso and lemon juice until combined.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n

      <\/span>To make ahead<\/span><\/h3>\n
      \nRefrigerate in an airtight container for up to 1 week or freeze for up to 3 months.<\/span>
      <\/div>\n\u00a0<\/span>
      <\/div>\n<\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7986,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1714,1921,136,2877,2194,697,1713,1712],"tags":[],"class_list":["post-7989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-dairy-free","category-diabetes-friendly","category-entree","category-simmered","category-stew-dish","category-stove-top","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/08\/vegan-lentil-stew.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7989"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7989\/revisions"}],"predecessor-version":[{"id":7990,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7989\/revisions\/7990"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7986"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}