Looking for a hearty, nutritious meal that’s both budget-friendly and delicious? This Lentil and Vegetable Stew is exactly what you need. I’ve perfected this recipe over countless cold evenings, and it’s become my go-to comfort food that’s packed with protein and vegetables. The best part? It’s incredibly forgiving and adaptable to whatever vegetables you have on hand.
Ingredients
- 2 cups dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 potatoes, cubed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Stir in cumin and paprika, letting the spices toast for 30 seconds.
- Add lentils, potatoes, diced tomatoes, vegetable broth, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and potatoes are tender.
- Season with salt and pepper to taste.
- If using spinach, stir it in during the last 2 minutes of cooking.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 6-8 portions
Recipe Notes
You don’t need to soak the lentils beforehand, but do rinse them and check for any small stones. The consistency of the stew can be adjusted to your preference – add more broth if you like it soupier, or let it simmer longer for a thicker stew. This dish actually tastes better the next day, so don’t hesitate to make a big batch.
For storage, keep it in an airtight container in the refrigerator for up to 5 days, or freeze portions for up to 3 months. When reheating, you might need to add a splash of water or broth as the lentils tend to absorb liquid as they sit.
This Lentil and Vegetable Stew is naturally vegan and gluten-free, making it perfect for various dietary needs. Feel free to swap vegetables based on what’s in season or what you have in your fridge – sweet potatoes, butternut squash, or kale work beautifully in this recipe.
Lentil and Vegetable Stew
Ingredients
- 2 cups dried green or brown lentils rinsed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 4 garlic cloves minced
- 2 potatoes cubed
- 1 can 14.5 oz diced tomatoes
- 6 cups vegetable broth
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups fresh spinach optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, cooking until the onions become translucent (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Stir in cumin and paprika, letting the spices toast for 30 seconds.
- Add lentils, potatoes, diced tomatoes, vegetable broth, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils and potatoes are tender.
- Season with salt and pepper to taste.
- If using spinach, stir it in during the last 2 minutes of cooking.
