Mexican Lentil Stew

Cold weather, comfy sweater, lit fireplace, ️warm vegan lentil stew. checkcheckcheckcheck. Grandmammy sent over this awesome recipe so I made it for me and Jesse. Been workworkworkinnnn every waking hour, so it’s nice to unwind a bit. The migraines are real. I’m just excited bc I’m about ready to make the big secret announcement I been keepin although some of ya’ll know already. XD haha. oops.

Lentil StewMexican Lentil Stew

Serves: 4-6

  • 4 cups cooked lentils
  • 1/2 onion
  • 2 celery stalks
  • One 14.5 oz. can diced tomatoes
  • 2 cups vegetable broth
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 7-8 dashes hot sauce

If you haven’t your cooked lentils yet, make them in a pot to make 4 cups total. I used a brand of already made lentils called Melissa’s produce that comes in the produce aisle – I love it bc I’m lazy and hate cooking them. So I used 1.5 packages of their steamed lentils to avoid cooking them. Once they’re prepped, spray a medium pot with nonstick spray. Dice your onion & celery. Toss your diced onion & celery in the pot and cook until slightly soft. Then add the canned tomatoes, broth, spices, and hot sauce. Let cook on a medium heat until hot & bubbling. Then reduce the heat and add your lentils. Let simmer until the stew is the thickness of your liking!


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