Description
A hearty vegetarian stew featuring lentils, chickpeas, sun-dried tomatoes, and Italian herbs, perfect for a comforting meal.
Ingredients
Scale
- 1 teaspoon extra virgin olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped celery (optional)
- 1/2 cup chopped carrots
- 1–2 tablespoons chopped sun-dried tomatoes
- 1 teaspoon oregano
- 1 teaspoon Italian herb blend
- 1 tablespoon tomato paste
- 15 ounce can of coconut milk
- 1 1/2 cups water or veggie broth
- 1/2 teaspoon salt
- 1/3 cup dried red lentils
- 15 ounce can chickpeas, drained
- 1/4 teaspoon black pepper
- 1/2 cup frozen spinach, thawed
- 2 to 3 tablespoons vegan parmesan
- Pepper flakes & chopped herbs for garnish
Instructions
- Heat a large skillet over medium heat, add the oil, and cook the chopped onion and minced garlic until translucent.
- Add celery, carrots, sun-dried tomatoes, and herbs, and cook for about 2 minutes.
- Stir in tomato paste and coconut milk until well combined.
- Add water or veggie broth, salt, dried red lentils, chickpeas, and black pepper. Stir and cover, letting it cook over medium heat for 10 minutes.
- Reduce heat to medium-low and continue cooking for another 15 minutes until lentils are soft.
- Mix in thawed spinach and vegan parmesan, then bring to a gentle boil and adjust flavors as necessary.
- Serve garnished with fresh herbs and pepper flakes.
Notes
This dish is best served with crusty sourdough or garlic bread. Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: stew, vegan, lentils, chickpeas, healthy, comfort food, Mediterranean
