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Lentil and Vegetable Stew

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A warm, wholesome bowl of lentil and vegetable stew that is filling and plant-forward, perfect for busy weeknights.

Ingredients

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  • 1 cup dried brown or green lentils, rinsed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 medium potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth (or water + bouillon)
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 cups chopped kale or spinach (stirred in at the end)
  • 1 tbsp lemon juice or apple cider vinegar

Instructions

  1. Rinse lentils under cold water and set aside.
  2. Heat olive oil in a large pot over medium heat. Add diced onion and a pinch of salt. Cook for 4–6 minutes until soft.
  3. Add garlic, carrots, and celery. Cook for 3–4 minutes until fragrant.
  4. Stir in cumin and smoked paprika. Toast spices for 30 seconds.
  5. Add potatoes, diced tomatoes (with juices), lentils, and vegetable broth. Bring to a boil.
  6. Reduce heat, cover, and simmer for 25–30 minutes until lentils and potatoes are tender.
  7. Stir in chopped greens and lemon juice. Adjust salt and pepper. Simmer for 2–3 more minutes until greens wilt.
  8. Serve hot with bread, rice, or mashed potatoes.

Notes

For a gluten-free version, ensure broth is gluten-free. For lower sodium, use low-sodium broth and skip added salt until after simmering. For more protein, add cooked chickpeas or white beans.

Nutrition

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

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