Lentil Stew
By Ashley Cote of Spoonful of Flavor
If you’re looking for a cozy, comforting dinner then we have the perfect stew for you. This recipe combines lentils with hearty vegetables and a few simple seasonings. It’s perfect for dinner any day of the week and tastes great as leftovers.
Lentils are a great source of plant-based protein and fiber. They complement a lot of flavors and add nutrients to every meal. This stew combines vegetables, seasonings and lentils in an easy one-pot recipe.
For the ingredients, you can swap out one of the vegetables for another vegetable that works well in stew, like green beans or red potatoes. Adjust the seasonings to suit your taste and make it your own.
Tips to Make Lentil Stew
Green or brown lentils are best for this recipe because they retain their shape when cooking.
Dice and chop the ingredients into smaller pieces, or leave them larger if you like thick and chunky stew.
You can omit the lemon juice or add more to taste.
Simmer the soup for at least 40 minutes. This allows the vegetables to cook and the flavors to combine.
If you want to make the stew creamier, you can blend a few cups of the stew in a blender, pour it back into the pot and stir. Be careful because the soup is hot.
Larger batch: You can double the recipe to make a larger batch for sharing or save half to freeze.
Storing the stew
Store the soup in a sealed container in the refrigerator for up to 3 days.
To freeze, allow the stew to cool completely. Then, divide the stew into single portions in a freezer safe sealed container or zipped-top bag with all of the air pressed out of it. Freeze for up to 3 months.
Thaw and then reheat in a pan on the stovetop or in a bowl in the microwave.
Lentil stew is a great choice for dinner year round, but it’s especially cozy and comforting during the winter months. Add this recipe to your regular dinner rotation and you won’t be disappointed.
Lentil Stew
5 servings | Prep time: 15 minutes; Cook time: 50 minutes
Vegan, nut-free, dairy free
Ingredients:
2 tablespoons olive oil
3 carrots, diced
2 ribs celery, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups vegetable broth
1 pound gold potatoes, chopped
2 (14.5 oz) cans diced tomatoes
1 ¼ cups dried green or brown lentils, rinsed
1 ½ teaspoons dried oregano
1 teaspoon paprika
½ teaspoon cumin
1 bay leaf
Salt and freshly ground black pepper, to taste
2 cups packed chopped kale or spinach
1 tablespoon fresh lemon juice
Fresh parsley, for garnish
Instructions:
Heat olive oil in a large Dutch oven set over medium-high heat.
Add carrots, celery, and onions and sauté 4 to 5 minutes until softened. Add garlic and sauté 30 seconds, until fragrant.
Pour in vegetable broth, potatoes, tomatoes, and lentils. Season with oregano, paprika, cumin, bay leaf, and salt and pepper to taste.
Bring to a boil then reduce heat to medium-low, cover and simmer 40 minutes, stirring occasionally. Stir in the kale and simmer an additional 5 minutes.
Add in lemon juice, and add water to thin stew as desired.
Serve warm with parsley and fresh lemon if desired.
