Description
A comforting, nutritious lentil stew packed with protein, vibrant vegetables, and rich flavors, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped, about 1/2-inch pieces)
- 3 cloves garlic (minced)
- 2 medium carrots (diced, about 1/2-inch pieces)
- 2 stalks celery (diced, about 1/2-inch pieces)
- 1 large potato (diced, about 3/4-inch pieces)
- 1 cup green or brown lentils (rinsed)
- 4 cups vegetable broth (low-sodium preferred)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 can (14 ounces) diced tomatoes (with juices)
- Salt and pepper (to taste, start with 1/2 teaspoon each)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, minced garlic, diced carrots, and diced celery. Sauté for 5-7 minutes until softened and onions are translucent.
- Add diced potatoes, rinsed lentils, vegetable broth, smoked paprika, dried thyme, and diced tomatoes. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low and cover with the lid slightly ajar. Simmer for 30-35 minutes, stirring every 10 minutes.
- Check for tenderness; season with salt and pepper to taste. The stew should be thick but not dry.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Serve warm with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg