Vegan One-Pot Lentil Stew

Ingredients

• 1 tbsp olive oil
• 2 medium shallots (minced)
• 3 cloves of garlic (minced)
• 1 cup cremini mushrooms (finely diced)
• 1 carrot (peeled and cut into 1/2-inch (1.3 cm) slices)
• 1 cup dried green lentils
• 2 medium potatoes (peeled and sliced into 1-inch (2.5 cm) cubes)
• 2/3 cup green peas
• 2 and 1/2 cup vegetable broth
• 1 and 1/2 cup beer
• 1 tbsp maple syrup
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. 1

   Sauté the aromatics. Heat the olive oil in a deep pot or Dutch oven over medium heat. Once hot, add the shallot and garlic and sauté for 3-4 minutes, until fragrant and slightly golden.

2. 2

   Add the mushrooms and carrots. Next, add the diced mushrooms and carrots and cook for another 5 minutes, stirring regularly.

3. 3

   Add the remaining ingredients. Add the green lentils, potatoes, green peas, vegetable broth, beer, maple syrup, thyme, salt, and pepper.

4. 4

   Simmer. Bring to a boil. Then, reduce the heat to a simmer and partially cover the pot with the lid, leaving about 1 inch (2.5 cm) of space. Simmer for about 20 minutes, stirring occasionally, until the lentils and potatoes are tender.

5. 5

   Serve hot with bread or vegan sausages! You can store this stew in the refrigerator for up to 5 days.