Estofado de lentejas vegano en una sola olla

Ingredientes

• 2 tbsp olive oil
• 2 small onions (150 grams)
• 4 garlic cloves
• 2 celery stalks (110 grams)
• 2 carrots (250 grams)
• 2 bay leaves
• salt, pepper
• 1 tsp thyme (dried)
• 200 grams dry lentils (green or brown)
• 2 potatoes (400 grams)
• 1 vegetable stock cube
• 5 cups of water

Preparación

1. 1

   Dice the vegetables: onions, celery, carrots, and potatoes....: Dice the vegetables: onions, celery, carrots, and potatoes. Mince the garlic. Boil 5 cups of water, add a stock cube, and cook for 1 minute until dissolved. Keep warm.

2. 2

   Heat a large heavy-bottom pot or Dutch oven,...: Heat a large heavy-bottom pot or Dutch oven, add olive oil, and diced onions. Let it sauté for about 5 minutes, until translucent.

3. 3

   Add diced carrots, celery, minced garlic, and bay...: Add diced carrots, celery, minced garlic, and bay leaves. Season with a sprinkle of salt and pepper. Sauté for another 5-10 minutes, until the vegetables soften. Stir in dried thyme until fragrant, then add the dried lentils and diced potatoes. Mix to combine with the rest of the vegetables.

4. 4

   Pour in the vegetable stock, adjust the seasoning,...: Pour in the vegetable stock, adjust the seasoning, and let cook for about 40 minutes, until the lentils and potatoes are tender.

5. 5

   Serve hot with a sprinkle of fresh parsley...: Serve hot with a sprinkle of fresh parsley and a dollop of vegan sour cream.