GREEN VEGAN STEW

Green Vegan Stew image

This is the kind of soup to make when you find yourself with too many greens and need a vitamin-packed alternative to yet another salad. We ate the stew plain with crusty bread as well as served over rice, and enjoyed it both ways.

Provided by emilygrace

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h38m

Yield 4

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil
1 small onion, diced
8 cups vegetable broth
1 cup lentils
2 cups chopped Russian kale, or more to taste
2 cups chopped Swiss chard, or more to taste
2 cups chopped mustard greens, or more to taste
½ cup nutritional yeast
1 tablespoon garlic powder
2 teaspoons thyme
1 teaspoon ground black pepper
salt to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir onion until soft, about 3 minutes. Pour in vegetable broth. Increase heat to high and bring broth to a boil. Add lentils. Reduce heat to medium and cook until soft, about 45 minutes.
Stir kale, Swiss chard, and mustard greens into the broth; simmer until tender, 5 to 10 minutes. Stir in nutritional yeast, garlic powder, thyme, pepper, and salt. Let soup cool, about 10 minutes.
Transfer soup to a blender; puree until smooth. Pour back into the pot and reheat, about 5 minutes.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 20.6 g, Fat 8.5 g, Fiber 7.9 g, Protein 11.6 g, SaturatedFat 1 g, Sodium 1010.7 mg, Sugar 7.4 g