Healthy Recipes Healthy Lifestyle Diets Healthy Vegan Recipes Healthy Vegan Soup & Stew Recipes Vegan Lentil Stew 3.5 (4) 4 Reviews This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor. By Ali Ramee Ali Ramee Instagram Website Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company Sun Basket before making the move to Dotdash Meredith Food Studios. EatingWell's Editorial Guidelines Published on August 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Fred Hardy Active Time: 15 mins Total Time: 55 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free Gluten-Free High-Protein Nut-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 2 tablespoons extra-virgin olive oil, divided 1 large sweet potato (12 ounces), unpeeled and cut into 1/2-inch pieces 2 medium leeks, thinly sliced into half-moons 2 large carrots, roughly chopped 3 cloves garlic, minced 2 tablespoons tomato paste 1 ½ teaspoons ground cumin 1 ¼ teaspoons white miso 6 cups water 1 ½ cups green or brown lentils ½ teaspoon salt 4 cups chopped hearty greens, such as kale or Swiss chard Directions Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin, miso and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute. Add water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes. To make ahead Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 451 Calories 8g Fat 77g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 2 cups Calories 451 % Daily Value * Total Carbohydrate 77g 28% Dietary Fiber 13g 46% Total Sugars 9g Protein 22g 44% Total Fat 8g 10% Saturated Fat 1g 5% Vitamin A 24966IU 499% Sodium 475mg 21% Potassium 964mg 21% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved