Hearty Lentil and Vegetable Stew
Hearty Lentil and Vegetable Stew
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups fresh spinach, packed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min
- 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the rinsed lentils, undrained diced tomatoes, vegetable broth, bay leaf, dried thyme, and dried rosemary. Bring the mixture to a boil.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot, 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 fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min
- 6
Season the stew with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth to reach your desired consistency.
⏱️ 2 min
- 7
Ladle the hearty lentil and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lentil and Vegetable Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 cup dried green or brown lentils, rinsed
- 1 can diced tomatoes, 14.5 ounce, undrained
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups fresh spinach, packed
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, until vegetables begin to soften.
⏱️ 7 min - 2
Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the rinsed lentils, undrained diced tomatoes, vegetable broth, bay leaf, dried thyme, and dried rosemary. Bring the mixture to a boil.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot, 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 fresh spinach and cook for 2-3 minutes, or until wilted.
⏱️ 3 min - 6
Season the stew with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth to reach your desired consistency.
⏱️ 2 min - 7
Ladle the hearty lentil and vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 1 min