Lentil & Veggie Stew with Garlic Herb Drop Biscuits
A hearty lentil and vegetable stew simmered with tomatoes and potatoes, served with fluffy garlic herb drop biscuits. The ultimate cozy, allergy-friendly comfort meal.
Ingredients
- For the stew: 2 tbsp olive oil
- 1 large onion, diced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 1/2 cups dry brown or green lentils, rinsed
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 bay leaf
- 2 medium potatoes, diced
- 1 1/2 tsp salt (more to taste)
- Black pepper, to taste
- 1 cup frozen peas
- 1 tbsp balsamic vinegar
- For the biscuits: 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp dried parsley (or 1 tbsp fresh)
- 1 tbsp fresh thyme (or 1/2 tsp dried thyme)
- 1/2 cup cold dairy-free butter
- 3/4 cup unsweetened oat milk
- 1 tsp apple cider vinegar or lemon juice
Instructions
- 1Build the stew
In a large pot, heat olive oil over medium heat. Saute onion, carrots, and celery until softened, about 6 minutes. Add garlic, thyme, and oregano. Cook for 1 minute until fragrant.
- 2Simmer the stew
Stir in lentils, tomatoes, broth, bay leaf, and potatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 30-35 minutes, until lentils and potatoes are tender. Remove bay leaf, stir in peas and balsamic vinegar. Taste and adjust seasoning.
- 3Make the biscuit dough
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a bowl, whisk together flour, baking powder, salt, garlic powder, parsley, and thyme. Cut in the cold dairy-free butter until pea-sized crumbs form.
- 4Shape and bake the biscuits
Mix oat milk and vinegar together to make vegan buttermilk. Pour into the dry mix and stir just until combined. The dough will be shaggy. Drop by large spoonfuls (about 8-10 biscuits) onto the prepared sheet. Bake for 12-15 minutes until golden on top.
- 5Serve
Ladle hot stew into bowls. Top each with a warm biscuit or serve on the side. Garnish with fresh parsley or a crack of black pepper.
