Soups & Stewsdeliciouslyella
Ella’s Family Veggie Stew
I make a variation of this simple veggie bean stew for my family every week, and I have a feeling you’ll be making this on repeat too. It’s packed full of plant-based protein and comforting vegetables, as well creamy coconut milk and nutrient-rich spinach. It keeps well in the fridge (or freezer), making it the perfect prep-ahead meal for a busy week.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●casserole dish
- ●bowl
📝 Preparation Steps
1
Warm the olive oil in a large saucepan or casserole dish set over medium–low heat. Add the shallots, carrots, celery, garlic and pinch of salt; cook for 15–⏱️ 20 minutes until softened.
olive oil2 tablespoonscarrots2
2
Stir in the dried herbs, tomato purée, bay leaves, stock cube, lentils, chickpeas, chopped tomatoes and coconut milk; half fill the empty tomato tin with water and pour this in too. Bring to the boil, then reduce the heat and simmer with the lid off for 25–⏱️ 30 minutes, until reduced by about a third.
tomato purée2 tablespoonsbay leaves2
3
Add the maple syrup and tamari; stir in the spinach until wilted. Taste to check the seasoning and adjust as needed.
maple syrup1 tablespoontamari1 teaspoonspinach1 bag
4
Divide the stew between bowls and serve immediately. This is delicious as it is or served with jacket potatoes, brown rice or pasta.
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