Description
A comforting and nutritious lentil and vegetable stew, perfect for a chilly evening or a wholesome meal. Easy to make and adaptable to your favorite vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1 cup brown or green lentils, rinsed and picked over
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1 cup chopped kale or spinach (optional, for added greens)
Instructions
- 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.
- 2. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant, stirring constantly.
- 3. Stir in the rinsed lentils, vegetable broth, diced tomatoes (with their juice), and the bay leaf.
- 4. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- 5. Remove the bay leaf. If you’re adding kale or spinach, stir it in during the last 5 minutes of cooking until wilted.
- 6. Season generously with salt and freshly ground black pepper to taste.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. Can be blended into a dip or sauce when leftover.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g