I haven’t posted a recipe in months and I’m so happy to come back with this delicious potato stew. Its hearty, rich, savory, delicious and packed with yummy ingredients.
This recipe was born from a pantry and refrigerator dive in an attempt to use up some stuff I had so it wouldn’t go bad and wow! Honestly who came up with the myth that vegan food is rabbit food and it can’t be full of flavor and satisfying? Oh, I forgot to mention this recipe is 100% vegan! If you give it a try, let me know through the comments section or Instagram how you like it!
1 tbsp oil (I used avocado but olive would be fine)
4 medium sized potatoes, cubed
1 bell pepper, cut in thin strips
3 garlic cloves
1 15 oz can tomato sauce
1 can lentils
¼ cup white wine
½ cup low sodium vegetable stock
1 tsp salt
½ tsp onion powder
½ tsp ground black pepper
½ tsp turmeric
½ tsp chili powder
¼ tsp smoked paprika
¼ tsp cumin
¾ tsp sesame seeds
Heat oil in a pan at medium heat. Throw in potatoes and cover with a lid for about 20 minutes or until they start to soften up (but not falling apart). Then add in strips of pepper and continue sautéing for 10 minutes.
Add garlic and sauté for 1 minute.
Add white wine and reduce for another minute.
Add veggie stock first and then add can of tomato sauce.
Add lentils and all the seasonings and stir until everything is incorporated.
Put heat to lowest setting and simmer for about an hour with a lid on or until potatoes are starting to fall apart but not mushy.
Serve with rice and voila!