Croatian Lentil Stew
Warm your soul with a hearty bowl of Croatian Lentil Stew, a comforting and flavorful dish brimming with vibrant vegetables and aromatic spices. This rustic recipe combines protein-packed lentils, tender potatoes, and a medley of fresh ingredients like carrots, celery, and red bell pepper, all simmered to perfection in a rich, spiced broth. Seasoned with smoky paprika, earthy cumin, and a hint of marjoram, this stew offers a delightful balance of wholesome flavors. A splash of apple cider vinegar adds a subtle tang, while optional fresh parsley provides a burst of color and freshness. Ready in under an hour, this one-pot wonder is perfect for cozy weeknight dinners or meal prepping. Serve with crusty bread for a complete and satisfying meal packed with plant-based goodness.
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Recipe Information
Ingredients
- 250 g dried brown or green lentils
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp paprika
- 0.5 tsp ground cumin
- 1 tsp dried marjoram
- 1 liter vegetable stock or water
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 1 tsp salt
- black pepper, to taste
Instructions
Rinse the lentils under cold water and set aside.
In a large pot, heat olive oil over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the diced carrots, celery, and red bell pepper, and cook for another 5 minutes until the vegetables soften.
Add the minced garlic and tomato paste, and sauté for 1-2 minutes to release the flavors.
Sprinkle in the paprika, ground cumin, and dried marjoram, stirring well to coat the vegetables.
Pour in the vegetable stock and bring to a boil.
Once boiling, add the rinsed lentils, diced potatoes, and bay leaf. Reduce the heat to low, cover, and let the stew simmer for about 25-30 minutes, or until the lentils and potatoes are tender.
Stir in the apple cider vinegar and season with salt and black pepper to taste.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6274 mg | 273% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 39.8 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 6369 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
