Savory Lentil Stew
Warm, hearty, and packed with flavor, this Savory Lentil Stew is a comforting plant-based meal that’s perfect for chilly evenings. Combining protein-rich green or brown lentils with an aromatic blend of cumin, paprika, and thyme, this one-pot dish features sautéed onions, carrots, and celery for a classic base. Simmered in vegetable broth and enriched with the tang of diced tomatoes, it's a nutrient-dense stew that comes together in under an hour, making it ideal for busy weeknights. Optional additions like kale or spinach elevate its wholesome appeal, while a sprinkle of fresh parsley adds a pop of color and brightness. Serve it with crusty bread or over rice for a satisfying, filling meal that’s vegan-friendly, packed with fiber, and utterly delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups kale or spinach, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onions are translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the rinsed lentils, canned diced tomatoes (with their juices), vegetable broth, ground cumin, paprika, dried thyme, and the bay leaf. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes or until the lentils are tender.
If using kale or spinach, stir it into the stew during the last 5 minutes of cooking until wilted.
Season the stew with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the stew into bowls, garnishing with fresh parsley. Serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 153.7 g | 56% | |
| Dietary Fiber | 47.4 g | 169% | |
| Total Sugars | 43.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4838 mg | 103% | |
*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.
