Hearty Lentil and Vegetable Stew
Hearty Lentil and Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 5 ounces baby spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh parsley, chopped
- as needed crusty bread
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced carrots and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), tomato paste, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
Remove the bay leaf. Stir in the baby spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 6
Season the stew with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 2 carrots, medium, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 5 ounces baby spinach
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/4 cup fresh parsley, chopped
- as needed crusty bread
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced carrots and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, diced tomatoes (undrained), tomato paste, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
Remove the bay leaf. Stir in the baby spinach and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 6
Season the stew with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread.
⏱️ 2 min