Green Vegan Stew recipe

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Ingredients

2 tablespoons olive oil
1 small onion, diced
8 cups vegetable broth
1 cup lentils
2 cups chopped Russian kale, or more to taste
2 cups chopped Swiss chard, or more to taste
2 cups chopped mustard greens, or more to taste
½ cup nutritional yeast
1 tablespoon garlic powder
2 teaspoons thyme
1 teaspoon ground black pepper
salt to taste

Nutrition Info

195.6 calories
carbohydrate: 20.6 g
cholesterol: : -
fat: 8.5 g
fiber: 7.9 g
protein: 11.6 g
saturatedFat: 1 g
servingSize: -
sodium: 1010.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.

  2. Stir kale, Swiss chard, and mustard greens into the broth, simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.

  3. Transfer soup to a blender, puree until smooth. Pour back into the pot and reheat, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. We ate the stew plain with crusty bread as well as served over rice, and enjoyed it both ways.

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