Vegan Winter Lentil Stew is a hearty, warming dish perfect for cold weather. This stew has roots in various cuisines worldwide, from the hearty “Dahl” of India to the rustic “Potage” of Europe. Lentils have been a staple in human diets for thousands of years, cherished for their affordability, nutritional value, and versatility. This stew brings together the earthy richness of lentils with winter vegetables, making it a comforting and nourishing meal that warms you from the inside out.
The origins of lentil stew can be traced back to ancient times when lentils were one of the first crops domesticated by humans in the Near East. Lentils were highly valued for their ability to grow in harsh climates, providing essential nutrients during the lean months of winter. Over the centuries, different cultures have put their unique spins on lentil stews, adding local vegetables, spices, and herbs. The vegan version we enjoy today reflects the simplicity of traditional recipes while embracing modern health-conscious trends, making it a perfect dish for those looking to enjoy a nutritious and sustainable meal.
This stew embodies the essence of winter comfort food—rich, filling, and full of flavor. It’s a perfect example of how simple ingredients can come together to create a meal that feels like a warm hug on a cold day.
INGREDIENTS
2 tablespoons of olive oil
1 yellow onion
4 cloves of garlic
4 carrots (about 1/2 lb.)
4 stalks of celery
2 lbs potatoes
1 cup brown lentils
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons Dijon mustard
1.5 tablespoons of soy sauce
1 tablespoon brown sugar
6 cups vegetable broth
1 cup frozen peas
