One Pot Farmer's Soup (Vegetable Stew)

🧂 Ingredients

• 1-2 tbsp olive oil

  or other vegetable oil for frying
• 8.8 oz vegan ground beef

  from the refrigerated section, see notes* for alternatives
• 1 large onion

  diced
• 2-3 cloves of garlic

  chopped
• 3 tbsp tomato paste
• ½ cup red wine

  optional
• 17.6 oz potatoes

  cut into bite-sized pieces
• 2 carrots

  diced
• 2 bell peppers

  cut into bite-sized pieces
• ½ cup red lentils
• 3 ¼ cup vegetable broth

  or more to desired consistency
• 2 tsp dried herbs

  mixture of thyme, rosemary, oregano
• 2 tsp paprika powder sweet
• 1 tsp paprika powder spicy
• salt and pepper

  to taste
• 2 bay leaves

  optional
• fresh parsley and thyme

Instructions

• 1 First, peel and wash the potatoes and cut into bite-sized cubes. Also wash the
  bell pepper and cut into small cubes, removing the seeds. Peel the onion and
  chop finely.
• 2 Heat some olive oil in a large pot and cook the vegan ground beef until crumbly.
  Add onions and sauté for 2 minutes until translucent. Then add garlic and tomato
  paste and sauté for further 30 seconds. Then pour in red wine and cook briefly
  until reduced.
• 3 Now add potatoes, carrots and bell peppers and sauté for about 1-2 minutes. Put
  the lentils into a fine-meshed sieve and rinse under running water. Then add to
  the pot along with the spices and stir to combine. Pour in the vegetable broth,
  add bay leaves and cook the stew for about 20 minutes until the potatoes and
  lentils are tender. Then taste and adjust seasonings if needed, and remove the
  bay leaves. (If you like the stew a bit thicker, make a slurry by stirring 2 tsp
  of cornstarch in a little water, then stir into the stew and bring to a boil).
• 4 Garnish with parsley and thyme and enjoy!

Nutrition Info