Hearty Vegetarian Lentil Stew (Print View)

A comforting bowl of tender lentils, vibrant vegetables, and aromatic herbs perfectly balanced for ultimate plant-based comfort.

# What You’ll Need:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes
11 - 2 cups fresh spinach or kale, chopped

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5 to 7 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cubed potatoes, rinsed lentils, diced tomatoes with juice, ground cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir well to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils and potatoes are completely tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Season with salt and freshly ground black pepper to taste. Adjust consistency with additional broth or water if desired.
07 - Ladle into bowls and serve hot, garnished with fresh parsley and lemon wedges.

# Expert Advice:

01 -
  • It's the kind of dish that tastes even better the next day, so you get two meals from one cooking session.
  • No fancy techniques or obscure ingredients—just honest food that reminds you why you love eating plants.
  • One pot means less cleanup, and somehow that makes the whole experience feel more relaxing.
02 -
  • Rinse your lentils before cooking—it removes dust and makes the stew cleaner-tasting without any grittiness hiding at the bottom of the pot.
  • Don't skip removing the bay leaf; I learned this the hard way when someone's dinner was interrupted by that woody bite.
  • Season at the end, not the beginning; the flavors concentrate as the stew cooks, and early salt can make it taste one-dimensional.
03 -
  • If you prefer a brothier stew, add an extra cup of vegetable broth or water; if you like it thick and chunky, reduce the liquid by half a cup and let it cook uncovered for the last few minutes.
  • The moment the lentils are done cooking, taste one before you move on—lentils can go from tender to mushy in a matter of minutes, and you want to catch them at their best.
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