Description
This easy one-pot lentil and vegetable stew recipe is a comforting and wholesome meal perfect for busy days. It combines tender lentils with vibrant vegetables in a single pot for minimal cleanup and maximum flavor.
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 can diced tomatoes, canned or fresh
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium potatoes, peeled and cubed
- 2 cups spinach or kale
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking until fragrant and translucent, about 3 minutes. Toss in carrots and celery, sauté for 4 more minutes.
- Sprinkle ground cumin and smoked paprika over the sautéed vegetables, stirring for about 30 seconds until fragrant.
- Pour in lentils, diced tomatoes, vegetable broth, bay leaves, salt, and pepper. Stir gently to combine and bring to a gentle boil.
- Reduce heat to maintain a low simmer. Cover and cook until lentils start to soften, about 15 minutes, stirring once halfway.
- Stir in cubed potatoes, ensuring they are submerged. Replace the lid and continue cooking until both lentils and potatoes are tender, about 20 minutes.
- Gently stir in spinach or kale leaves, cooking until just wilted and brilliantly green, about 2–3 minutes.
- Remove bay leaves, taste, and adjust salt or pepper as needed. Ladle stew into bowls, then garnish with chopped parsley and a squeeze of lemon juice.
Notes
- Rinse lentils well before cooking to remove dust.
- Maintain a gentle simmer to keep vegetables tender.
- Adjust liquid as necessary while cooking.
- For a spicier dish, add crushed red pepper flakes before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 15 g
- Cholesterol: 0 mg