Lentil
Warm, hearty, and packed with vibrant flavors, this Lentil Stew recipe is a nourishing one-pot wonder that's as comforting as it is nutritious. Featuring tender green or brown lentils simmered with a medley of aromatic vegetables, earthy spices like cumin and smoked paprika, and a tangy touch of lemon juice, this dish is a true flavor explosion. Ready in under an hour, it’s perfect for busy weeknights or meal prepping. Optional baby spinach adds a pop of color and extra nutrients, while the combination of fresh herbs and a yogurt dollop takes each bowl to the next level. Ideal as a plant-based entrée, this protein-rich stew pairs beautifully with crusty bread or a side of rice. Discover how easy it is to create a wholesome, satisfying meal with pantry staples and fresh ingredients at the heart of this vegan-friendly recipe.
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 cup diced tomatoes (canned)
- 4 cups vegetable broth
- 2 cups baby spinach (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Rinse the lentils thoroughly under cold water. Set aside.
Heat olive oil in a large pot over medium heat.
Add diced onion, carrot, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic, ground cumin, ground coriander, and smoked paprika. Stir well and cook for 1-2 minutes until fragrant.
Stir in the canned diced tomatoes and cook for 2-3 minutes.
Add rinsed lentils and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 25-30 minutes, or until the lentils are tender.
Season the stew with salt and black pepper. Taste and adjust seasoning if necessary.
If using baby spinach, stir it into the stew during the last 3-5 minutes of cooking until wilted.
Remove the pot from the heat and stir in lemon juice for a bright pop of flavor.
Serve the lentil stew hot, garnished with fresh herbs or a dollop of yogurt if desired. Enjoy!
Nutrition Facts
Calories |
1111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5439 mg | 236% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 43.5 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 5032 mg | 107% | |
*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.
