Easy Vegan Lentil & Vegetable Stew, Healthy PlantBased Dinner Recipe, Mrs vegan

green lentils

🥗Healthier: red lentils

💰Cheaper: split peas

Red lentils cook faster and are often cheaper than green lentils.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Homemade broth can be made from vegetable scraps, reducing cost.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can provide a fresher taste, while crushed tomatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil option.

Wash lentils thoroughly, then cook with water and a pinch of salt until tender; transfer to a bowl.

Mix cooked lentils with chopped parsley, lemon juice, and salt; cover and let rest for 15 minutes.

Heat olive oil in a large pot; sauté onion with salt, garlic, and spices until golden and fragrant.

Add chopped carrot and cauliflower; stir in tomato paste and mix well.

Add tomato purée, vegetable bouillon cubes, quince, and boiled potato; let everything simmer until the vegetables are tender.

For the tahini sauce, whisk tahini, olive oil, lemon juice, salt, black pepper, brown sugar, and water until smooth; adjust consistency with water as needed.

Serve the marinated lentils and veggie stew side by side, drizzling tahini sauce on top or serving it on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary