Description
One-Pot Lentil and Vegetable Stew is a hearty, comforting dish loaded with wholesome vegetables and protein-rich lentils. This easy, nourishing stew is perfect for weeknight dinners or meal prep, requiring minimal cleanup while delivering maximum flavor and nutrition.
Ingredients
Vegetables & Aromatics
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups chopped spinach or kale
Dry Ingredients & Spices
- 1 cup dried brown or green lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Liquids
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon lemon juice (optional)
Instructions
- Heat Oil and Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery. Cook for 5 to 6 minutes until the vegetables have softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add Lentils, Tomatoes, and Broth: Add the rinsed lentils, canned diced tomatoes (including juices), and vegetable broth to the pot along with ground cumin, smoked paprika, dried thyme, salt, and black pepper. Stir to combine all ingredients well.
- Simmer the Stew: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 to 30 minutes, or until the lentils are tender and cooked through.
- Add Greens: Stir in the chopped spinach or kale and cook for another 2 to 3 minutes until the greens have wilted and combined into the stew.
- Finish and Serve: Remove the pot from heat. If using, stir in the optional lemon juice for brightness. Serve the stew warm, enjoying its rich flavors and comforting texture.
Notes
- Red lentils cook faster but create a thicker, softer stew texture.
- Feel free to add potatoes or zucchini to include extra vegetables for more variety and nutrition.
- Adjust seasoning with additional salt, pepper, or spices to taste after cooking.
- This stew stores well in the refrigerator for up to 5 days and freezes effectively for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
