Vegan Lentil Stew Recipe Meal Prep

Soak the lentils in water for a few hours ahead of time if desired. This aids in digestion. Drain and rinse the lentils thoroughly, and set aside.
In a large pot on medium heat, add olive oil, onion, and carrot. Sauté for 3-4 minutes.
Next, add in garlic, rosemary, thyme, and stir the spices for 1 minute. Then add in tomato paste and stir to combine.
Now add in vegetable broth, potatoes, lentils, soy sauce, dijon, brown sugar, and the bay leaf. Stir to combine.
Bring to a boil, then reduce to a simmer for 25 minutes, stirring occasionally.
Whisk together cornstarch and cold water thoroughly and add directly into the stew. (If you want it to be thinner, add only half to start). Continue simmering for 3-4 minutes or until the stew has thickened.
Add in chopped spinach, and cook for another minute.
Remove the bay leaf, season with salt and pepper to taste.
Separate into jars or meal prep containers. This makes 8 servings so you can eat 4 or 5 throughout the week and freeze the rest or just freeze them all as separate portions. They last up to 3 months in the freezer and are delicious served with rustic bread, couscous, quinoa or rice. Enjoy!