Volcano Joe's Vegan Lentil Stew

Featured in the Honolulu Star-Bulletin on April 18, 2007.

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Ingredients:

Volcano Joe's Vegan Lentil Stew

Lentil mixture:

  • 2 cups red lentils
  • Water to cover lentils

Tomato mixture:

  • 6 tomatoes, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped garlic
  • 1 tablespoon salt

Tofu mixture:

  • 1 pound organic tofu, cut into 1/4-inch cubes
  • 1 tablespoon salt
  • Pepper to taste
  • 1/2 cup chopped garlic
  • 2 teaspoons cayenne pepper
  • 1 tablespoon ground rosemary
  • 1 tablespoon ground thyme

Carrot mixture:

  • 1 tablespoon extra virgin olive oil
  • 4 carrots, chopped
  • 1/4 cup chopped garlic
  • 1 teaspoon salt
  • Pepper to taste
  • 1 tablespoon ground thyme

Zucchini mixture:

  • 4 zucchini, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Pepper to taste
  • 1/4 cup chopped garlic
  • 1 tablespoon ground rosemary

Onion mixture and final assembly:

  • 4 yellow onions, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1 head purple kale, chopped (for garnish)

Directions:

Lentil mixture:
Rinse lentils and place into a large sauce pot. Add enough water to cover lentils. Cook on medium-high heat until lentils become a smooth paste, adding water as needed and stirring every two minutes. Set aside.

Tomato mixture:
Place tomatoes into a sauce pan, add oil, garlic, and salt. Cook on medium-high heat, stirring occasionally, until a nice tomato sauce is formed. Set aside.

Tofu mixture:
Lightly grease a baking pan with olive oil. Mix together tofu, salt, pepper, garlic, cayenne pepper, rosemary, and thyme. Pour tofu mixture onto prepared pan, bake at 350°F for about 10 minutes or until tofu is browned on top. Set aside.

Carrot mixture:
Heat oil in a non-stick skillet over medium-high heat, add carrots, garlic, salt, and pepper; sauté until carrots are about half-cooked, add thyme. Remove mixture from pan; set aside.

Zucchini mixture:
Using the same non-stick skillet used to cook the carrots, heat oil over high heat, add zucchini, garlic, salt, and pepper; sauté until zucchini is about half-cooked, add rosemary; set aside.

Onion mixture and final assembly:
In a large sauce pot, heat oil over high heat. Add onions and cook until well-browned. Add lentil, tomato, tofu, carrot, and zucchini mixtures. Season to taste with salt and pepper. Garnish each serving with chopped purple kale. Makes 10 servings

Approximate Nutrient Analysis per serving:
350 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, greater than 2400 mg sodium, 50 g carbohydrate, 15 g fiber, 11 g sugar, 20 g protein

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