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Lentil Vegetable Stew

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A warm and hearty Lentil Vegetable Stew made with tender lentils, fresh vegetables, and a rich tomato broth, perfect for weeknights or chilly weekends.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 bell pepper, chopped (any color)
  • 1 zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth (or water + bouillon)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley or cilantro to finish

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook for 5 minutes until translucent.
  2. Stir in the garlic, carrots, and celery. Cook for 4–5 minutes until they soften.
  3. Add bell pepper and zucchini. Cook for 3 minutes more.
  4. Stir in the spices, then add rinsed lentils, diced tomatoes (with juices), bay leaf, and vegetable broth. Bring to a boil.
  5. Reduce heat to low and simmer, uncovered, for 25–35 minutes until lentils are tender. Stir occasionally. If it gets too thick, add a splash of water or broth.
  6. Remove the bay leaf, taste, and season with salt and pepper. Finish with chopped parsley or cilantro. Serve warm.

Notes

For a creamier stew, pulse a cup in a blender and stir it back into the pot. This stew improves after a day, as flavors meld.

Nutrition

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

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