Lentils Stew
Cozy up with a hearty bowl of Lentils Stew, a wholesome and flavor-packed dish that’s perfect for any season. Packed with protein-rich green or brown lentils, tender vegetables like carrots, celery, and onion, and a medley of warm spices including cumin, paprika, and thyme, this stew will delight your taste buds and nourish your body. Simmered in a fragrant base of vegetable broth and diced tomatoes, the flavors come together beautifully, while a finishing touch of fresh greens, zesty lemon juice, and optional parsley adds brightness to every bite. Ready in just under an hour, this vegan and gluten-free recipe is as easy to prepare as it is satisfying. Serve it on its own, with crusty bread, or over fluffy rice for a comforting, one-pot meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 cups, chopped spinach or kale
- 1 tablespoon lemon juice
- 0.25 cup, chopped (optional) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the vegetables are softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the lentils, vegetable broth, diced tomatoes (with their juices), bay leaf, cumin, paprika, thyme, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
Once the lentils are cooked, remove the bay leaf from the pot.
Stir in the chopped spinach or kale and cook for 2-3 additional minutes until the greens are wilted.
Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed.
Serve the lentil stew hot, garnished with fresh parsley if desired. Enjoy with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5713 mg | 248% | |
| Total Carbohydrate | 247.4 g | 90% | |
| Dietary Fiber | 58.4 g | 209% | |
| Total Sugars | 50.2 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 813 mg | 63% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6586 mg | 140% | |
*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.
