Hearty Vegan Lentil and Soy Chunk Stew

Instructions

1. Let's start by prepping our veggies. Dice the onion, slice the leek, mince the garlic, and cut the potato and carrot into bite-sized chunks.
2. Heat the olive oil in a large pot over medium heat. Once it's warm, add the diced onion and sliced leek. Sauté for about 5 minutes until they start to soften.
3. Toss in the minced garlic and cook for another minute until it's fragrant. Your kitchen should be smelling pretty amazing right about now!
4. Add the potato and carrot chunks to the pot. Give everything a good stir and let it cook for a few minutes.
5. Now, add the TVP soy chunks (100g), green lentils (150g), and red lentils (100g) to the pot. Stir to combine with the vegetables.
6. Spoon in the tomato puree and stir it around to coat everything. This will give our stew a lovely rich color and flavor.
7. Pour in the vegetable broth. Add the bay leaves, dried thyme, and smoked paprika. Give everything a good stir.
8. Bring the stew to a boil, then reduce the heat and let it simmer gently for about 30-35 minutes. The lentils should be tender and the vegetables soft.
9. About halfway through the cooking time, check the liquid level. If it's looking a bit dry, add some more broth or water.
10. Once everything is cooked through, give your stew a taste. Season with salt and pepper as needed.
11. Fish out the bay leaves – their job here is done!
12. Ladle your hearty stew into bowls. It's great on its own, but you could also serve it with some crusty bread for dipping.
13. This stew tastes even better the next day, so don't worry if you have leftovers. Store them in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Just reheat gently on the stove, adding a splash of water if needed.