Vietnamese Lentil and Vegetable Stew
with baguette

Name: Vietnamese Lentil and Vegetable Stew
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12 oz Green beans, trimmed and chopped; 12 oz Carrots, sliced; 2 cloves Shallots, diced; 2 cloves Garlic, chopped; 2 tsp Ginger, grated; 2 stalks Lemongrass, smashed; 3 Tbsp Soy sauce, low-sodium; 3 Tbsp Hoisin sauce; 1/8 tsp Cinnamon, ground; 12 oz Potatoes, baby or new, halved; quartered if large; 2 Tbsp Oil, cooking; 4 cups Stock, any type; 2 Tbsp Tomato paste; 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 1/4 cup Cilantro leaves; 1 Baguette, for serving

Active: 40 Total: 40

Original GF Paleo Vegetarian

It's the aromatics - ginger, garlic, and lemongrass - and the pinch of ground cinnamon that give this cozy Vietnamese-style stew its rich flavor and aroma.

Proteins

Beans, lentils

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Vietnamese Lentil and Vegetable Stew:

Green beans - 12 oz , trimmed and chopped
Carrots - 12 oz , sliced
Shallots - 2 cloves , diced
Garlic - 2 cloves , chopped
Ginger - 2 tsp , grated
Lemongrass - 2 stalks , smashed
Soy sauce, low-sodium - 3 Tbsp
Hoisin sauce - 3 Tbsp
Cinnamon, ground - 1/8 tsp
Potatoes, baby or new - 12 oz , halved; quartered if large
Oil, cooking - 2 Tbsp
Stock, any type - 4 cups
Tomato paste - 2 Tbsp
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Cilantro leaves - 1/4 cup

Baguette:

Baguette - 1 , for serving

Prep

Green Beans / Carrots / Shallots / Garlic / Ginger / Lemongrass - Prep as directed. Combine green beans and carrots in one container. Combine shallots, garlic, ginger, and lemongrass in another separate container. (Can be done up to 5 days ahead)
Make seasoning - Combine soy sauce, Hoisin sauce, and ground cinnamon. (Can be done up to 5 days ahead)
Potatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat a Dutch oven with the cooking oil over medium heat. Add the shallots, garlic, ginger, and lemongrass and saute until the aromatics start to turn tender, 3 to 4 minutes more.
Slowly pour the stock over the aromatics, scraping up any browned bits on the bottom of the pan.
Bring the stew to a simmer. Add in the the seasoning mixture, green beans, carrots, and tomato paste. Stir well. Cover and continue cooking until the potatoes and carrots are tender, another 20 minutes. (Reduce the heat as needed to maintain a low simmer.)
When the potatoes and carrots are tender, stir in the lentils. Simmer everything together for another 3 to 4 minutes to flavor the lentils.
Remove and discard the lemongrass stalks. Taste the stew and season with some salt and pepper.
Ladle stew into bowls. Top with cilantro leaves. Serve with crusty baguette on the side. Enjoy!

Reviews

Ratings

0 reviews