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
