Vegetarian Lentil Stew (Printable)

Tender lentils simmered with vegetables in aromatic broth for a wholesome, satisfying meal.

# 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 chopped spinach or kale

→ Spices and 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

→ Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How To Make:

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, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, stirring occasionally, until lentils and potatoes reach tender consistency.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Season with salt and pepper to taste. Adjust consistency by adding extra broth or water if needed.
07 - Ladle into bowls and serve hot, garnished with fresh parsley and a squeeze of lemon juice.

# Expert Advice:

01 -
  • Its the kind of stew that actually gets better overnight, so lunch the next day feels like a treat
  • The texture hits that perfect spot between soup and stew, hearty without being heavy
  • Everything cooks in one pot, meaning maximum comfort with minimal cleanup
02 -
  • I learned the hard way that red lentils turn to mush, so stick with brown or green for that perfect texture
  • Adding the greens at the very end keeps them vibrant instead of sad and olivecolored
  • A splash of balsamic vinegar right before serving creates that restaurant quality depth
03 -
  • Rinse your lentils thoroughly before cooking to remove any debris or dust
  • Toast the spices in the oil for 30 seconds before adding the vegetables for even more flavor
  • Dont skip the lemon squeeze at the end, it makes all the flavors pop
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