Mediterranean One-pot Veggie Lentil Goulash

An authentic Hungarian goulash recipe with a vegan twist. Like many stews, goulash tastes much better the day after when all the flavors had time to mingle. Therefore, we always double the recipe and have it the day after too.

Lentils are a brilliant staple food for flexitarians, vegetarians, and vegans. They can be used for so many things and are the ideal meat replacement. They come in so many types and add a variety of textures. If you never tried lentils before then you are missing out. Especially if you are looking to go more plant-based.

Lentils are loaded with nutritional benefits. They are high in vitamins, minerals, protein, fiber, and are also almost entirely fat-free. The high protein content helps you stay fuller for longer.

Making this delicious meal couldn't be easier... and don't forget to make some extra for the day after.

Ingredients (serves 4)

11/4 cup dried lentils or adzuki or mung beans, we used yellow lentils
2 cups chopped carrots chopped
3 cups chopped bell pepper (capsicum, any color)
2 cups chopped celery chopped
4 cups chopped tomatoes chopped
4 cups chopped fresh spinach roughly chopped
4-5 cloves of garlic, minced
1 cup chopped onion chopped
3 cup water or vegetable broth
2 tbsp vegan Worcestershire sauce
4 tbsp Hungarian paprika powder
1 tsp dried thyme
2 tsp dried oregano
Black pepper and sea salt to taste

Instructions

1. In a large cooking pot, heat cooking oil over medium heat. Saute onions for 2 to 3 minutes. Stir regularly. Then add garlic and cook for another 2 to 3 minutes.
2. Stir in bell pepper, celery, and carrots. Cook for 2 minutes. Stir regularly.
3. Then add tomatoes, lentils, and water/broth. Season with paprika powder, thyme, oregano, salt, and pepper to taste. Reduce heat to simmer, cover, and cook for 30 to 40 minutes. Stir occasionally. Add more water while cooking if needed.
4. Last 5 minutes add spinach and cook until wilted.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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