Lentil Stew Creole

This Creole-style lentil stew is loaded with okra, green beans, tomatoes, carrots, celery, and green pepper, simmered in a savory broth seasoned with tamari, garlic, and a splash of red wine. Served over brown rice with a few drops of Tabasco, it’s a deeply Southern bowl that happens to be completely plant-based.

The vegetables simmer for 10 minutes before the cooked lentils go in. This gives the okra time to release its natural thickener into the broth, creating a slightly silky body without adding any fat or flour.

Apple juice concentrate is the quiet flavor builder. Just a teaspoon adds a subtle sweetness that balances the acidity of the tomatoes and the salty-savory punch of the tamari.

Kitchen Tips

• Use cooked lentils, not dried. They only need 10 to 15 minutes in the simmering stew to absorb flavor. Dried lentils would require a much longer cooking time and more liquid.
• Fresh okra sliced crosswise thickens naturally as it cooks. If using frozen, thaw and drain first or the stew will be watery.
• Add the Tabasco at the end so you can control the heat. A few drops go a long way.
• Simmer partly covered so steam escapes and the stew concentrates instead of getting watery.

Variations

• Stir in Cajun seasoning or a pinch of cayenne for a more pronounced Creole spice profile.
• Add diced andouille-style vegan sausage for a heartier, smokier version.
• Use red kidney beans in place of lentils for a more traditional Creole bean stew.