Tempeh and Lentil Stew
Written by Rachel, Posted in Dinner, Gluten Free, Legumes, Lentils, Main Dishes, Soups, Vegan, Vegetables, Vegetarian
| Tempeh and Lentil Stew |
Recipe Type: Stew, Main, Dinner, Vegetarian, Gluten Free, Vegan
Author:
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
Serves: 4
A hearty fall dish.
Ingredients
- 2 T olive oil
- 1 carrot, chopped
- 1/2 onion, chopped
- 3 small turnips, chopped
- 2 cloves garlic, diced
- 2 t salt (or to taste)
- 2 t smoked paprika
- pinch ground ginger
- 1/2 t chili powder
- 1/2 t pepper
- 1/2 t red pepper flakes
- pinch all spice
- 6-8 C vegetable stock
- 1 C lentils
- 4-8 oz. tempeh
- 1 C puréed pumpkin (I roasted fresh pumpkin, then puréed it)
- 1 C finely diced fresh (or canned) tomatoes
- 1 C rotini rice pasta
- 1 T apple cider vinegar
Instructions
- Heat soup pot. Add olive oil. Add carrot, turnip, onion and seasonings, cook 3-5 minutes. Add garlic and tempeh, cook 2 minutes. Add all remaining ingredients except pasta and vinegar.
- Bring to a boil, cook 30-60 minutes (or until lentils are soft).
- Add pasta. Cook until al dente.
- Add vinegar.
- Taste and add more seasonings if desired.
Notes
Lentils are high in iron and are a good source of protein.
Additional veggies that could be included: spinach, chard, kale, cauliflower, zucchini, broccoli.
What does the 1 tablespoon of cider vinegar do for the recipe ‘Tempeh Lentil Stew’?
I think that a bit of acid brings brightness to a recipe. You could also use lemon juice or white vinegar. 🙂