Spanish Style Vegan Lentil Stew The Stingy Vegan Add the water, carrots, potato and lentils. bring to a boil then cover and reduce the heat to low. simmer for about 30 minutes, or until the lentils are soft and creamy. when the lentils are ready, add the soy sauce, salt and pepper to taste. this stew can be served thick or thin. add more water if you want it soupier. Bring to a simmer then cover and reduce the heat to low. simmer until the potatoes are tender, stirring from time to time to make sure it’s not sticking about 15 minutes. uncover and add the beans, spinach, salt and pepper. simmer for a couple more minutes to heat the beans through and wilt the spinach.
Spanish Vegan Lentil Stew Recipe вђ Love Vegan Living Dried chickpeas: add the water and chickpeas. bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary. when the chickpeas are finishing, add the potato and carrot and cook until soft. Add the soyrizo, oregano, and smoked paprika. cook for one more minute. add the lentils, bay leaf, crushed tomatoes, tomato paste, and 4 cups of the vegetable stock or water. bring to a boil then turn the heat down and simmer with the lid cracked for 30 45 minutes until the lentils are tender. Drain the canned chickpeas into a colander and rinse under water, cut the potatoes (peeled) into small bite size pieces, finely chop the onion, roughly chop 4 cloves of garlic, finely chop the green bell pepper, roughly chop the carrot (peeled) and finely grate the tomatoes. heat a stock pot with a medium heat and add in the olive oil. Stir frequently and fry for another minute. next add the water, lemon juice, soaked lentils, carrot, sweet potato, stock powder, oregano, bay leaves, salt & pepper. bring to a simmer, and cook with a lid on for 20 30 mins or until lentils are tender. in a frying pan, fry the sliced chorizo in olive oil until it crisps up.
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