Hearty Lentil and Vegetable Stew
Hearty Lentil and Vegetable Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups brown or green lentils, rinsed
For the Liquid and Flavor
- 6 cups vegetable broth
- 1 can diced tomatoes, 28-ounce, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Heartiness and Finish
- 2 Yukon Gold potatoes, medium, peeled and diced into 1/2-inch pieces
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, bay leaf, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. This allows the lentils to start softening.
⏱️ 30 min
- 5
Add the diced Yukon Gold potatoes to the pot. Continue to simmer, covered, for another 20 to 25 minutes, or until the lentils and potatoes are tender.
⏱️ 25 min
- 6
Remove the bay leaf from the stew. Stir in the roughly chopped fresh spinach until it wilts, which should only take about 1 to 2 minutes.
⏱️ 2 min
- 7
Taste the stew and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 8
Ladle the hearty lentil and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Vegetable Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 1/2 cups brown or green lentils, rinsed
For the Liquid and Flavor
- 6 cups vegetable broth
- 1 can diced tomatoes, 28-ounce, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Heartiness and Finish
- 2 Yukon Gold potatoes, medium, peeled and diced into 1/2-inch pieces
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, bay leaf, dried thyme, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. This allows the lentils to start softening.
⏱️ 30 min - 5
Add the diced Yukon Gold potatoes to the pot. Continue to simmer, covered, for another 20 to 25 minutes, or until the lentils and potatoes are tender.
⏱️ 25 min - 6
Remove the bay leaf from the stew. Stir in the roughly chopped fresh spinach until it wilts, which should only take about 1 to 2 minutes.
⏱️ 2 min - 7
Taste the stew and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 8
Ladle the hearty lentil and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min