Vegan Winter  Lentil Stew is a hearty, warming dish perfect for cold weather. This stew has roots in various cuisines worldwide, from the hearty “Dahl” of India to the rustic “Potage” of Europe.  Lentils have been a staple in human diets for thousands of years, cherished for their affordability, nutritional value, and versatility. This stew brings together the earthy richness of lentils with winter vegetables, making it a comforting and nourishing meal that warms you from the inside out.

The origins of lentil stew can be traced back to ancient times when lentils were one of the first crops domesticated by humans in the Near East. Lentils were highly valued for their ability to grow in harsh climates, providing essential nutrients during the lean months of winter. Over the centuries, different cultures have put their unique spins on lentil stews, adding local vegetables, spices, and herbs. The vegan version we enjoy today reflects the simplicity of traditional recipes while embracing modern health-conscious trends, making it a perfect dish for those looking to enjoy a nutritious and sustainable meal.

This stew embodies the essence of winter comfort food—rich, filling, and full of flavor. It’s a perfect example of how simple ingredients can come together to create a meal that feels like a warm hug on a cold day.

INGREDIENTS
2 tablespoons of olive oil
1 yellow onion
4 cloves of garlic
4 carrots (about 1/2 lb.)
4 stalks of celery
2 lbs potatoes
1 cup brown lentils
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons Dijon mustard
1.5 tablespoons of soy sauce
1 tablespoon brown sugar
6 cups vegetable broth
1 cup frozen peas

NSTRUCTIONS
Chop the onion and mince the garlic. Add olive oil, onion and garlic to a large  soup pot and start sautéing over medium heat.
While the onion and garlic are sautéing, cut the celery into cubes, add it to the pot and continue sautéing. While the celery, onion and garlic are sauteed, peel the carrots and chop them into half rings. Add the carrots to the pot and continue sautéing.
While the onion, garlic, celery, and carrots are sautéing, peel the  potatoes and chop them into 3/4 to 1-inch pieces. Add the potato cubes to the pot with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar and vegetable broth.
Stir briefly to combine ingredients, then cover the pot, increase the heat to high, and bring the stew to a boil. When it starts to boil, reduce the heat and let it cook for 30 minutes, stirring occasionally.
Towards the end of the boiling time, when the potatoes become soft, start mashing them a little while stirring. This will help thicken the stew.
Finally, after 30 minutes, mix the frozen peas and wait for them to warm up. Taste the stew and add salt if necessary (this will depend on the salt content of the broth, I didn’t add any extra). Serve hot and enjoy!