Red Lentil Stew

Eating healthy doesn’t have to be so hard. You can make prepping wholesome, homecooked meals easier on yourself with ONE POT dinners! Between one pot pastas, veggie soups, and other one pot meals like this this vegan red lentil stew, there are endless options for easy weeknight dinners—without all of the dirty dishes. Just pop your ingredients into one pot, let ‘em cook, and chow down on the fruits of your minimal labor!

Course Appetizer, Side Dish, Soup

Cuisine American

Keyword lentil, lentil stew, soup

Cook Time 35 mins

Total Time 35 mins

Servings servings, 7½ - 8 cups

Calories 429

Author Alyssia Sheikh

Ingredients

1 Tbsp oil
1 cup onion chopped
2 garlic cloves minced
1 lb red lentils uncooked
1 can 28 oz crushed tomatoes
4 cups water
salt & pepper to taste

Instructions

In a large pot, sauté onions and garlic in oil for about 5 minutes, until tender.
Add lentils, tomatoes, and water to the pot. Bring to a boil, bring the heat down to low, cover, and simmer for around 30 minutes, until all the liquid is absorbed. Stir occasionally to make sure they aren’t sticking to the bottom.
Season to taste with salt and pepper. Enjoy!
Store in an air-tight container. Lasts 4-5 days in the fridge, or 1 month in the freezer. Thaw out frozen stew the night before eating.
Reheat until warmed through in the microwave or on the stove.

Nutrition