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Lentil Stew


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  • Author: Chef Sophia
  • Total Time: 45minutes

Description

Lentil stew is a hearty, nutritious, and delicious dish that is perfect for vegetarians and anyone looking for a comforting meal. Packed with protein, fiber, and a variety of vegetables, this stew is both filling and flavorful. Enjoy it with a side of crusty bread or over a bed of rice for a complete meal.


Ingredients

Scale
  • 1 cup dried green or brown lentils, rinsed
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 large potato, peeled and diced
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach, roughly chopped
  • Juice of 1 lemon
  • Fresh parsley, chopped (for garnish)

Instructions

Step 1

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion and cook until it becomes translucent, about 5 minutes.
  • Stir in the minced garlic, chopped carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.

Step 2

  • Add the diced potato to the pot, followed by the rinsed lentils.
  • Stir well to combine.
  • Sprinkle in the cumin, paprika, dried thyme, and dried oregano, ensuring the spices coat the vegetables and lentils evenly.

Step 3

  • Pour in the vegetable broth and add the can of diced tomatoes (including the juice).
  • Stir everything together, then increase the heat to bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, or until the lentils and vegetables are tender.

Step 4

  • Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach has wilted.
  • Season the stew with salt, pepper, and the juice of one lemon.
  • Adjust seasoning to taste.
  • Serve hot, garnished with fresh parsley.

Notes

  • For added flavor, you can sauté the vegetables in a little bit of white wine before adding the broth.
  • This stew can be stored in the refrigerator for up to 4 days, and it also freezes well for up to 3 months.
  • Feel free to add other vegetables you have on hand, such as zucchini or bell peppers.
  • Prep Time: 5minutes
  • Cook Time: 40minutes
  • Category: Special Diets,Vegetarian