Vegetarian Lentil Stew (Print View)

Hearty lentils and vegetables simmered with aromatic herbs in a rich, satisfying broth perfect for cozy dinners.

# Components:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups chopped spinach or kale

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrot, celery, and bell pepper. Sauté for 5 to 7 minutes until vegetables begin to soften and release their aromatics.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to allow it to brown.
03 - Add cubed potatoes, rinsed lentils, diced tomatoes with their juice, ground cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil, then reduce heat to low. Cover with a lid and simmer for 30 to 35 minutes, stirring occasionally, until lentils and potatoes are completely tender.
05 - Remove and discard the bay leaf. Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted and integrated.
06 - Season with salt and freshly ground black pepper to taste. Adjust the stew's consistency by adding additional vegetable broth or water if needed for desired thickness.
07 - Ladle the hot stew into bowls and garnish generously with fresh chopped parsley and a squeeze of fresh lemon juice.

# Expert Advice:

01 -
  • It's genuinely filling without the heavy feeling you get from meat-based stews, making you feel nourished rather than weighed down.
  • The whole thing comes together in under an hour, which means you can serve something that tastes like it's been simmering all day.
  • Leftovers taste sharper and more complex, so this is one of those recipes that rewards patience but doesn't demand it.
02 -
  • Don't skip the rinsing step for lentils, gritty stew is nobody's idea of comfort food and only takes 30 seconds to avoid.
  • If your stew seems too thin after cooking, it means your lentils or potatoes aren't fully tender yet, so give it another 5 minutes instead of panicking and dumping in cornstarch.
03 -
  • Use vegetable broth that has actual flavor, not the stuff that tastes like salt and nothing else, because you're building everything on top of that foundation.
  • Taste the stew 5 minutes before you think it's done, because cooking times are suggestions and your specific pot and stove are their own thing.
Return