Vegan Gumbo

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AuthorDerek RatcliffeCategory, , DifficultyBeginner

This is a great way to use up a lot of vegetables in your fridge.

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Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 2 onions
 4 carrots
 6 celery ribs
 1 bunch collards
 1 bunch kale
 1 cup green lentils
 2 tablespoons paprika
 1 tablespoon dried thyme
 2 pinches salt and pepper
 2 cups water
 2 tablespoons olive oil
 1 small pack or 2 cups mushrooms
 2 cloves garlic
1

Get lentils simmering in a pot off to the side in 2 cups of water

2
3

Clean all vegetables

4
5

Get pot on the stove with olive oil on medium heat

6
7

Chop onion, carrot, celery and add to pot – season with salt and pepper and sauté

8
9

When softened and leaked water -up the heat to medium high to burn off the water

10
11

Once water burned off, lower heat and continue to cook until carrots start to caramelize

12
13

Chop mushrooms, garlic, kale and collards into small pieces add to pot and season

14
15

Cook until mushrooms start to release water, add 2 cups water, paprika, thyme

16
17

Bring to boil, reduce heat to rolling simmer and cover slightly

18
19

When lentils are nearly cooked, drain and add to gumbo ***note** add lentils after at least 20min cooking because the collards and kale take a while to soften up

20
21

Simmer until every thing is well cooked and sauce is thickened

22
23

Serve over brown rice

Ingredients

 2 onions
 4 carrots
 6 celery ribs
 1 bunch collards
 1 bunch kale
 1 cup green lentils
 2 tablespoons paprika
 1 tablespoon dried thyme
 2 pinches salt and pepper
 2 cups water
 2 tablespoons olive oil
 1 small pack or 2 cups mushrooms
 2 cloves garlic

Directions

1

Get lentils simmering in a pot off to the side in 2 cups of water

2
3

Clean all vegetables

4
5

Get pot on the stove with olive oil on medium heat

6
7

Chop onion, carrot, celery and add to pot – season with salt and pepper and sauté

8
9

When softened and leaked water -up the heat to medium high to burn off the water

10
11

Once water burned off, lower heat and continue to cook until carrots start to caramelize

12
13

Chop mushrooms, garlic, kale and collards into small pieces add to pot and season

14
15

Cook until mushrooms start to release water, add 2 cups water, paprika, thyme

16
17

Bring to boil, reduce heat to rolling simmer and cover slightly

18
19

When lentils are nearly cooked, drain and add to gumbo ***note** add lentils after at least 20min cooking because the collards and kale take a while to soften up

20
21

Simmer until every thing is well cooked and sauce is thickened

22
23

Serve over brown rice

Vegan Gumbo
ISS 7697 02836

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