Lentil Stew
Packed with protein and hearty flavor, this Lentil Stew is a delicious, cozy meal that your whole family will love. It’s perfect for busy weeknights as it’s quick and easy to make. Loaded with vegetables, this is a healthy recipe that you’ll want to make on repeat.
Servings: 8 servings
Calories: 248kcal
Ingredients
- 1 yellow onion diced
- 2 large carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- ¼ tsp cumin
- 1 tsp thyme
- 1 tsp rosemary
- 1 ½ cups lentils green or brown
- 1 lb russet potatoes cubed
- 1 can crushed tomatoes 14 oz
- 6 cups vegetable broth
- salt and Pepper to taste
Garnish:
- bread
Instructions
- In a large pot over medium heat, add the onion, carrots, celery and cook for 3 to 4 minutes or until the onion has turned slightly translucent. Then add the garlic and cook for another minute or two until it has become fragrant. Add the cumin, paprika, thyme, rosemary and continue to cook for another minute.
- Add the tomatoes and their juices along with the vegetable broth, lentils, and potato. Bring to a boil and then reduce heat to a gentle simmer. Put the lid on the pot and cook for 30 minutes, stirring occasionally.
- At the very end of the cooking time, use a wooden spoon or similar tool and gently mash the potatoes. This will help to thicken up the stew.
- Salt and pepper to taste and serve with some freshly baked bread.
Video
Notes
- Make sure the lentils are fresh. Old lentils tend to stay crunchy and tough after cooking.
- Rinse and pick through the dried lentils before using them. Sometimes dried lentils are dusty, and you may find debris.
- If you have fresh herbs, feel free to swap them with dried herbs.
- If you have low-sodium vegetable broth, I recommend you use it so you can control the amount of salt in the lentil stew.
- Feel free to add additional vegetables to the stew, such as spinach or kale.
- As the stew cools, it will continue to thicken. When reheating, you might want to add a few splashes of extra broth or water.
- You can chop the vegetables beforehand and store them in the fridge to make cooking this stew faster.
Nutrition
Calories: 248kcal | Carbohydrates: 42g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 385mg | Potassium: 848mg | Fiber: 15g | Sugar: 6g | Vitamin A: 3314IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 4mg