Umami
Umami

Recipes

Vegan Lentil Stew

4 servings

portions

55 minutes

temps total

Ingrédients

3 tablespoons extra-virgin olive oil, divided

2 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces

2 medium leeks, thinly sliced into half-moons

2 large carrots, roughly chopped

3 cloves garlic, minced

4 tablespoons tomato paste

1 ½ teaspoons ground cumin

2 teaspoons soy sauce

2 teaspoons worcestershire sauce

6 cups chicken stock

1 ½ cups green or brown lentils (2 packs seasoned from Trader Joe’s)

½ teaspoon salt

4 cups chopped hearty greens, such as kale or Swiss chard

Instructions

Heat 1 tablespoon 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, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.

Add 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.

Nutrition

Taille de Portion

-

Calories

451 kcal

Lipides Totaux

8 g

Lipides Saturés

1 g

Lipides Insaturés

0 g

Acides Gras Trans

-

Cholestérol

-

Sodium

475 mg

Glucides Totaux

77 g

Fibres Diététiques

13 g

Sucres Totaux

9 g

Protéines

22 g

4 servings

portions

55 minutes

temps total
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