Vegan Lentil Stew with Tempeh Recipe
A rich, protein-packed vegan stew combining lentils and tempeh with savory vegetables for a wholesome meal.
Ingredients
- Brown lentils rinsed – 1 cup
- Tempeh cubed – 8 oz
- Carrot diced – 1 large
- Celery stalks diced – 2
- Onion chopped – 1 medium
- Garlic cloves minced – 3
- Vegetable broth – 4 cups
- Olive oil – 2 tbsp
- Tomato paste – 2 tbsp
- Smoked paprika – 1 tsp
- Ground cumin – 1 tsp
- Bay leaf – 1
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Heat olive oil in pot, sauté onion, carrot, and celery until softened.
- Add garlic, tomato paste, cumin, smoked paprika; cook 2 minutes.
- Stir in lentils, tempeh, broth, and bay leaf; bring to a boil.
- Reduce heat, simmer uncovered for 30 minutes, stirring occasionally.
- Season with salt and pepper; remove bay leaf before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 22g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Vitamin B6: 20%
- Folate: 25%
- Magnesium: 18%
- Zinc: 15%
Additional Notes/Tips
- For extra depth, add a splash of soy sauce or liquid smoke.
- Tempeh browns beautifully if pan-fried before stewing—totally worth the effort.