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Lentil Vegetable Stew

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A warm, nourishing bowl that combines hearty lentils, bright vegetables, and simple spices for a comforting dinner.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped (optional)
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth or water
  • 1 bay leaf or 1 teaspoon dried thyme
  • 1 teaspoon ground cumin (optional)
  • Salt and black pepper to taste
  • Fresh spinach or kale, handful, stirred in near the end
  • Lemon juice or apple cider vinegar, a splash to finish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until the onion is translucent, about 5–7 minutes.
  2. Stir in garlic and cumin (if using). Cook for 30 seconds until fragrant.
  3. Add lentils, diced tomatoes (with juices), bell pepper, bay leaf or thyme, and broth. Bring to a boil.
  4. Reduce heat to a simmer, cover, and cook for 25–30 minutes, until lentils are tender but not mushy. Add more liquid if it looks too thick.
  5. Stir in greens and let them wilt. Season with salt, pepper, and a splash of lemon juice or vinegar. Remove bay leaf before serving.

Notes

This stew can be easily modified with different vegetables or spices based on personal preference.

Nutrition

Find it online: https://recipesunfolded.com/hearty-lentil-vegetable-stew/

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