Hearty Lentil Stew

It's recipe Friday, girl and I am TOTALLY here for this one!

I am always looking for plant-based recipes that will make my omnivore husband enjoy his veggies.
Today's recipe is a go-to dinner in the Cordeiro household because it's so easy, yummy, nourishing, and filling!
Looking for a meal to impress your non-vegan partner or even just satisfy your own hunger?

Keep reading to get my lentil stew recipe!

It's totally one of those foods that looks like mush but should be given a chance.
Don't knock it before you try it, girl!

As always let's break down the ingredients first

Lentils - I am absolutely a fan of lentils because they are so filling, and an easy substitute for meat. I am not usually looking to substitute meat since I've been vegan for 7 years but, since it's such a good source of protein it definitely leaves you satisfied without that sluggish feeling. (I recommend soaking your lentils at least 4 hours beforehand. This helps so much with digestion. If you are struggling with gas since going vegan because of all the legumes it might be because you don't soak your beans before cooking making them harder to digest.)

Veggies - As you can see here I recommend using zucchini, onion, green pepper, and tomatoes in this stew but honestly, I just throw in whatever veggies I have on hand! Carrots, broccoli, celery, eggplant, mushrooms, you name a veggie and I've probably used it in this stew!

Baked potato - I am not one to tell others how to live their lives but the only way to eat this stew is on top of a baked potato. It just takes it to another level! Grab a potato, bake it until it's soft, cut it open, and our stew on top. Game changer, believe me!

Okay, now that we've gone over the ingredients, let's get down to business...

Ingredients

2 cups dried lentils (soaked at least 4 hours beforehand)
1 medium onion
1 small green bell pepper
1 medium zucchini
1 tomato
4 cups of water
2 tbs cumin, oregano, paprika, and cilantro
Salt and pepper to taste.

Directions

Place your potato in the oven at 450° F.
Saute vegetables together in pan.
Once veggies are soft, add in lentils, saute for about a minute.
Add in water, and spices.
Bring to a boil.
Once the soup is boiling, cover and turn down to low.
Let simmer for about 45 minutes or until lentils are soft.
Pull out baked potato after 45 minutes or when soft.
Cut baked potato open and spoon soup on top.
Enjoy!

Loved this recipe?
I bet you'll enjoy this one too!

These Pumpkin muffins are to die for!

Click here to get the recipe