Roasting the veggies that go into this lentil dish adds an extra layer of flavor and texture that we know you are going to love. You can prepare your lentils on the stovetop or in an Instant Pot. This dish is delicious served immediately and can be frozen for up to 6 months.
Plant-Based Whole30 Lentil Stew with Roasted Potatoes
Lentil Stew with Roasted Potatoes
- 1½ cups dry lentils
- 1 medium yellow onion ,peeled & diced
- 3 medium garlic cloves , peeled & minced
- 2 medium carrots ,peeled & diced
- 8 baby potatoes ,diced
- 1 tbsp coconut or avocado oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried red chili flakes
- 1 14.5-oz can of petite dried tomatoes
- 2 cups vegetable stock
- 2 bay leaves
- ¼ cup fresh parsley ,minced
- 1 whole scallion ,minced
- Prepare your lentils by adding to a stockpot with 3 cups of water and simmering on low heat until soft, about 45 minutes. Alternatively, cook them in your Instant Pot on the Manual setting for 8 minutes, releasing the steam valve after 10 minutes. Arrange onion, garlic, carrots and baby potatoes on a baking pan and drizzle with coconut or avocado oil.
- One the lentils are prepared, keep them in the stockpot (or add to one if you cooked them in your Instant Pot). Add in canned tomatoes, vegetable broth and bay leaves. Season with about 1 teaspoon of sea salt to start, adding more at the end of cooking, if desired.
- While your lentils are cooking, prepare your roasted veggies by arranging onion, garlic, carrots and baby potatoes on a baking tray.
- Season with sea salt, black pepper, paprika and dried red chili flakes and toss together.
- Roast in the oven until veggies are soft and browned, about 25 minutes, tossing after 15 minutes. Remove from the oven and add to the pot of lentils and tomatoes.
- Gentle stir together and set the heat to medium and allow to simmer, stirring occasional, scraping up any bits on the bottom of the pan, until a thick sauce has formed. Taste check to see if you would prefer any more sea salt
- Remove from the heat and serve between 4 garnishing with fresh parsley and scallion, storing any leftovers in the fridge for up to 5 days.