Vegetarian Lentil Stew

Looking for a hearty, healthy, and flavor-packed meal? This Vegetarian Lentil Stew is perfect for a comforting dinner that’s both nutritious and delicious!

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup dried green or brown lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 cups fresh spinach or kale (optional)
  • 1 tablespoon lemon juice (optional)

Directions

Prepare the Vegetables

  1. Heat Oil: In a large pot, heat olive oil over medium heat.
  2. Cook Onion: Add diced onion and cook until softened, about 5 minutes.
  3. Add Vegetables: Stir in garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, until vegetables start to soften.

Cook the Lentils

  1. Combine Ingredients: Add the lentils to the pot, stirring to mix with the vegetables.
  2. Add Liquids and Spices: Pour in diced tomatoes and vegetable broth. Stir in cumin, paprika, thyme, oregano, bay leaf, salt, and pepper.
  3. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, until lentils and vegetables are tender.

Finish the Stew

  1. Add Greens: If using, stir in fresh spinach or kale until wilted.
  2. Add Lemon Juice: Stir in lemon juice for a bright, fresh flavor if desired.
  3. Remove Bay Leaf: Before serving, remove the bay leaf.

Serve

  1. Ladle Stew: Spoon the stew into bowls.
  2. Enjoy: Serve warm with crusty bread or over a bed of rice.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
  • Total Time: 55 minutes
  • Serving Size: 1 cup
  • Calorie Count: 250 kcal per serving

Notes

  • Storage: This stew keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months.
  • Consistency: Adjust seasoning as needed and add more broth if the stew thickens too much.

10 FAQs

  1. Can I use red lentils instead of green or brown?
    Yes, but red lentils cook faster and may break down more, resulting in a different texture.
  2. What if I don’t have vegetable broth?
    Water can be used instead, though the stew will be less flavorful.
  3. Can I add other vegetables?
    Feel free to include vegetables like potatoes, sweet potatoes, or zucchini for variety.
  4. How can I make this stew spicier?
    Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
  5. Is there a substitute for the bay leaf?
    Bay leaves add a unique flavor, but you can omit it if necessary.
  6. Can I use frozen vegetables?
    Yes, frozen vegetables work well and can be added with the lentils.
  7. How can I make this stew thicker?
    Blend a portion of the stew with an immersion blender or add a slurry of cornstarch and water.
  8. Can I use canned lentils?
    Canned lentils can be used but should be added later in the cooking process.
  9. How should I store leftovers?
    Store leftovers in an airtight container in the refrigerator or freeze for longer storage.
  10. What herbs can I use instead of thyme and oregano?
    Try rosemary or basil for a different flavor profile.

Conclusion

This Vegetarian Lentil Stew is not only a healthy choice but also a comforting meal that’s easy to prepare and packed with flavor. Enjoy it as a main course or a side dish!

Print
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Vegetarian Lentil Stew


  • Author: Lina Judi
  • Total Time: 55 minutes

Description

A hearty and healthy vegetarian stew packed with vegetables and flavorful lentils. Perfect for a cozy meal!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 cup dried green or brown lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 cups fresh spinach or kale (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  • Prepare the Vegetables:
    • Heat olive oil in a large pot over medium heat.
    • Add the diced onion and cook until softened, about 5 minutes.
    • Stir in the garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes until vegetables start to soften.
  • Cook the Lentils:
    • Add the lentils to the pot and stir to combine with the vegetables.
    • Pour in the diced tomatoes and vegetable broth. Stir in the cumin, paprika, thyme, oregano, bay leaf, salt, and pepper.
    • Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, or until the lentils and vegetables are tender.
  • Finish the Stew:
    • If using, stir in the fresh spinach or kale until wilted.
    • Add lemon juice for a bright, fresh flavor if desired.
    • Remove the bay leaf before serving.
  • Serve:
    • Ladle the stew into bowls and enjoy warm with crusty bread or over a bed of rice.

Notes

This stew keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Adjust seasoning as needed and add more broth if the stew thickens too much.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes

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