LENTIL AND SQUASH STEW (WITH SOY CURLS)
Warm up with a nourishing, protein-rich Hearty Lentil and Squash Stew with Soy Curls. This WFPB recipe is oil-free, filled with wholesome ingredients, and perfect for any comfort foodoccasion.
Equipment
- 1 large pot
Ingredients
- 2 cups soy curls (soaked in warm water for 10 minutes, drained, and squeezed)
- 2 Tbsp vegan chicken bouillon powder (divided)
- 1 Tbsp balsamic vinegar
- 1 Tbsp tamari (or soy sauce)
- 1 onion (medium, diced)
- 3 garlic cloves (minced)
- 1 butternut squash (medium, peeled and cubed)
- 2 carrots (medium, peeled and sliced)
- 1 cup dried lentils (rinsed)
- 4 cups vegetable broth (low-sodium)
- 1 can diced tomato (14.5 or 411g can)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1/2 cup fresh cilantro (chopped optional, for garnish)
- Lemon juice (optional)
Instructions
- Prepare the Soy Curls: Soak soy curls in warm water for 10 minutes. Drain and squeeze out excess water. Toss with 1 tablespoon bouillon powder, balsamic vinegar, and tamari. Set aside.
- Prepare the Vegetables: Peel and chop butternut squash, carrots, onion, and garlic.
- Sauté the Vegetables: In a large pot over medium heat, sauté the onion, with a pinch of salt, for 5-7 minutes until softened, adding a splash of water if needed to prevent sticking. Add the garlic and sauté for another 30 seconds.
- Combine Ingredients: Add squash, carrots, lentils, broth, diced tomatoes, bay leaves, thyme, smoked paprika, rosemary, turmeric, cumin, and remaining bouillon. Stir and season with salt and pepper.
- Cook the Stew: Bring to a boil, then reduce heat to a simmer. Cover and cook for about 25-30 minutes or until the lentils are tender.
- Add Soy Curls: Add the prepared soy curls to the stew and simmer for another 10 minutes until heated through and well combined.
- Season and Serve: Adjust seasoning, add lemon juice, and serve with cilantro.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. They can also be reheated on the stove over medium heat until warmed through.
- Freezing: This stew freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Customization: Feel free to add other vegetables like zucchini or bell peppers for extra nutrition.
- Broth Substitution: If you don't have vegetable broth, water can be used in a pinch, but the flavor may be milder.
- Gluten-Free Option: Use gluten-free tamari to keep this recipe gluten-free.