Description
Cozy 1-pot “Beety” Lentil Noodle Stew with lentils and beet noodles. Perfect to meal prep for cold winter work nights made easy.
Ingredients
- 1/4 cup veggie broth or sub 1 tsp avocado oil
- 1 small yellow onion, chopped
- 1 10 oz package sliced white button mushrooms
- 3 celery ribs, chopped
- 1/4 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/4 cup tomato paste
- splash of dry red wine (optional)
- 4 cups veggie broth
- 4 small carrots, peeled and roughly chopped
- 1 package Veggie Noodle Co. Beet Spirals*
- 1 15 oz can lentils, drained and rinsed
- 1 bay leaf
- Himalayan sea salt and pepper to taste
Instructions
- Heat the veggie broth or avocado oil in a large pot over medium heat.
- Once it’s warm, add the onion and cook until it;s soft and translucent (~about 5 minutes).
- Next, add the mushroom, celery, garlic powder, rosemary, and thyme. Cook until the the veggies are soft (~about 5 minutes).
- Add the tomato paste and a splash of optional dry red wine, and stir to deglaze the pan.
- Add the carrots, beets, veggie broth or water, and bay leaf.
- Increase the heat to medium high and bring the mixture to a low bowl, then reduce the heat to medium low and simmer uncovered for 25-30 minutes.
- In the last 5 minutes, stir in the lentils and discard the bay leaf.
- Taste and season with Himalayan sea salt and black pepper to taste. Add a little water if your soup is too thick.
- Store leftover stew in the refrigerator for up to one week and freeze for long term storage.
Notes
If you can’t find beet spirals near you, sub 3 diced beets instead or spiraling your own!
Recipe adapted from No Meat Athlete Cookbook
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Soup, Entree, Dinner
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free