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+ servings
Guiso de Lentejas Vegano

Vegan Lentils Stew

Plato Main
Cocina Vegan / Gluten-Free
Raciones 6 /8


  • 500 grs. dry lentils
  • 2 red onions
  • ½ kilo of potatoes
  • 500 grs. fresh mushrooms optional
  • ½ liter natural tomato pulp
  • 1 tbsp. tomato extract
  • Smoked paprika
  • Cumin
  • Lemon juice
  • 1 dash of red wine
  • Salt pepper and olive oil.

Elaboración paso a paso

For the lentils

  • Let them soak overnight (if you do not have time, just a couple of hours)
  • Boil in plenty of water half the time the package instructions (because they will continue cooking in the stew)
  • Drain and set aside.

For the potatoes

  • Wash and peel the potatoes.
  • Cut into large cubes.
  • Cook in boiling water for 10 minutes, strain and reserve.

For the stew

  • Chop the onion.
  • In a nonstick pan, place a drizzle of olive oil.
  • Saute the onion until bleach, add a little sea salt.
  • Add the tomato pulp and spices (paprika, cumin)
  • Add the red wine and tomato extract.
  • Add ½ liter of boiling water, stir.
  • Add the lentils and potatoes.
  • It is important that everything is covered in liquid.
  • Lower the heat and let reduce the liquid.
  • If you're using mushrooms, cut and sauté in a separate pan, add them at the end of cooking.
  • In about 1 hour, the liquid will be reduced and will concentrate the flavors. If necessary, keep adding water to prevent sticking.
  • Season with salt, pepper and add a few drops of lemon juice.
  • Turn off heat and serve with a trickle of olive oil and nutritional yeast.


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