Vegan Lentil Mustard Stew

bread carrots celery coriander crushed tomatoes cumin dinner garlic kale lentils Main Dishes olive oil One-Pot Dinner onion red pepper flakes vegetable stock

February 25, 2020

Author: Wally Graeber (Hamama Team Happiness Member)

Prep: 10 minutes
Cook: 35 minutes
Makes: 4 servings

Lentils are an under-appreciated grain legume known as a pulse. This means they are harvested for their seeds. Give this plant-based and sugar-free recipe a go!

Ingredients:

- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion
- 2 medium carrots
- 2 ribs celery
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- Fine sea salt and freshly ground pepper
- 4 cups vegetable stock
- 15-ounce can diced tomatoes with their juices
- 10-ounce package sprouted green lentils*
- 1 bunch Tuscan (Lacinato) kale, tough stems removed, cut into bite-sized pieces
- Crusty bread, for serving
- Hot Wasabi Mustard HAMAMA microgreens for garnish

Instructions:

Dice 1 yellow onion. Peel and dice 2 carrots and 2 ribs celery. Mince 2 cloves garlic.
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Add the onion, carrots, and celery and saute, stirring occasionally, until the vegetables are soft and the onion is translucent about 3 minutes. Stir the garlic and saute, stirring occasionally, until fragrant, about 1 minute. Add the cumin, coriander, and red pepper flakes, if using, and saute, stirring constantly, until fragrant, about 2 minutes. Season to taste with salt and pepper.
Add the vegetable stock, the tomatoes and their juices, and the lentils, and bring to a boil, stirring occasionally. Reduce the heat to low and simmer until thickened, 20-25 minutes. Stir in the kale and simmer over low heat until wilted, 1-2 minutes. Taste, and season generously with salt and pepper.
Serve in shallow bowls with crusty bread. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When reheating leftovers, you may need to add a little water, because the soup gets thicker the longer it sits.

[Recipe inspiration from Sonja & Alex Overhiser of A Couple Cooks! ]

Comments will be approved before showing up.

Also in Recipes

Appetizer Avocado Braggs Amino Acids Coconut Oil Eel Sauce Green Onions Hamama Community Hamama Microgreens Hamama Recipes Jalapeno Lunch Mayo Microgreens Mirin Panko Bread Salad Salads Sesame Seeds Shrimp Sides & Salads Soy Sauce Spicy Shrimp Salad Spicy Shrimp Salad with Crispy Rice Sriracha Superfood Snacks Sushi Sushi Rice Vegan Mayo Wasabi Mustard Microgreens Wasabi Paste

Spicy Shrimp Salad with Crispy Rice

February 01, 2023

Looking for an elevated snack to share at your next get-together? These spicy shrimp salad and crispy rice bites are both tasty and pretty!

Bay Leaf Braggs Amino Acids Butter Carrots Cayenne Pepper Celery Chicken Noodle Soup Chicken Stock Egg Noodles Garlic Ginger Hamama Microgreens Kale Lemon Ginger Chicken Noodle Soup Lemon Zest Main Dishes Microgreens Noodles Olive Oil Onion Parmesan Cheese Pasta Pepper Red Pepper Flakes Rotisserie Chicken Salt Soup Soups Soy Sauce

Lemon-Ginger Chicken Noodle Soup

January 25, 2023

This lemony ginger chicken noodle soup is not only warm and comforting, it’s packed with nourishing ingredients.

BBQ Sauce Braggs Amino Acids Bread Carrots Chili Powder Coconut Oil Crackers French Lentils Garlic Hamama Community Hamama Microgreens Hamama Recipes Healthy Main Dishes Microgreens Onion Paprika Peas Pepper Potatoes Salt Smoked Salt Soup Soups Thyme Tomatoes Vegan Vegetable Broth Vegetable Soup Vegetarian Worcestershire Sauce

Vegetable Soup

January 18, 2023

Packed with flavor, healthy vegetables and a delicious broth, this vegetable soup is perfect to cozy up to on a cold winter evening.