Lentil Stew

We had the idea to make a “beef” stew with lentils, perfect for the cold weather!

1.5 cups black lentils
8 cups faux “beef” stock
2 stalks celery, chopped
2 carrots, cut into chunks
4 small potatoes, chopped
2 onions, chopped
1 lb mushrooms, chopped
4 garlic cloves, chopped
2 bay leaves
1 TBL lemon juice
1 TBL vegan worchestershire sauce
1/4 cup Earth Balance or olive oil
salt to taste

Heat vegan butter or oil in a pan, add onions, celery, and garlic, cook until onions are very soft, about 10 minutes. Add other ingredients and bring to a boil. Cover and simmer 1 hour, stirring occasionally. Add water if needed. Continue cooking until lentils have broken down slightly and thickened the stew. Taste for seasoning and add salt if needed.


This is our favorite recipe for make-ahead lunches. It freezes well and thaws quickly. Serve with caramelized onions, tahini sauce, cucumbers, tomatoes, soy yogurt and lemon juice, fresh cilantro, or all of them mixed together.

2 cups brown rice (we use Trader Joe’s brown jasmine), rinsed and drained
12 oz black lentils, rinsed and drained
2 large onions, diced
4-5 garlic cloves, minced
1 tsp hot paprika
2 tsp parsley
2 tsp cumin
2 tsp coriander
2 tsp salt
1 tsp cinnamon (optional)
8 cups water
2 TBL olive oil

Heat olive oil in a large pot or dutch oven. Saute onions and garlic until golden and very soft. Add remaining ingredients and bring to a boil. Cover and cook on medium or medium-low (depending on your stove) for about an hour. Turn heat to low and uncover about 15 minutes. Cool completely and store in lunch portions. Makes about 11 cups, or 9 tasty lunches.