Name: Lentil and Veggie Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon Olive Oil, extra virgin; 1 large Onion, finely chopped; 2 Carrots, peeled and diced; 2 Celery Stalks, diced; 3 cloves Garlic, minced; 1 Red Bell Pepper, cored, seeded, and diced; 1 cup Brown or Green Lentils, rinsed and drained; 1 (14.5 ounce / 400g) can Diced Tomatoes, undrained; 6 cups Vegetable Broth, low sodium; 2 Potatoes (e.g., Yukon Gold or Russet), peeled and diced into ½-inch cubes; 1 cup Kale or Spinach, chopped (optional); 1 teaspoon Dried Thyme; 1 teaspoon Dried Rosemary, crushed; ½ teaspoon Smoked Paprika; ¼ teaspoon Red Pepper Flakes (optional); Salt, to taste; Freshly Ground Black Pepper, to taste; Fresh Parsley or Cilantro, chopped, for garnish (optional)

Why Make This Recipe

Lentil and veggie stew is a fantastic choice for anyone seeking a hearty, healthy meal. It’s packed with protein, fiber, and vitamins thanks to its colorful mix of vegetables and lentils. Plus, it’s easy to make and can be enjoyed by everyone, including vegetarians and vegans. This stew is not only delicious but also comforting, making it perfect for chilly days or when you’re in need of a nourishing dish.

How to Make Lentil and Veggie Stew

Ingredients

1 tablespoon Olive Oil, extra virgin: For sautéing the aromatics, providing a healthy fat base.
1 large Onion, finely chopped: Forms the aromatic foundation of the stew.
2 Carrots, peeled and diced: Adds sweetness, color, and Vitamin A.
2 Celery Stalks, diced: Provides a subtle savory note and pleasant texture.
3 cloves Garlic, minced: For a pungent, aromatic kick that deepens flavor.
1 Red Bell Pepper, cored, seeded, and diced: Lends a mild sweetness and vibrant color.
1 cup Brown or Green Lentils, rinsed and drained: The star protein and fiber source; holds shape well during cooking.
1 (14.5 ounce / 400g) can Diced Tomatoes, undrained: Adds acidity, liquid, and umami.
6 cups Vegetable Broth, low sodium: The flavorful liquid base for the stew.
2 Potatoes (e.g., Yukon Gold or Russet), peeled and diced into ½-inch cubes: Adds heartiness and a creamy texture.
1 cup Kale or Spinach, chopped (optional): For an extra boost of nutrients and color towards the end of cooking.
1 teaspoon Dried Thyme: An earthy, aromatic herb that complements lentils and vegetables.
1 teaspoon Dried Rosemary, crushed: Adds a piney, robust flavor.
½ teaspoon Smoked Paprika: Imparts a subtle smoky depth.
¼ teaspoon Red Pepper Flakes (optional): For a gentle touch of heat.
Salt, to taste: Enhances all the flavors.
Freshly Ground Black Pepper, to taste: Adds a mild spiciness.
Fresh Parsley or Cilantro, chopped, for garnish (optional): Brightens the dish with fresh flavor and color.

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
Add the minced garlic and diced red bell pepper to the pot. Cook for another 2-3 minutes, stirring frequently, until the garlic is fragrant and the bell pepper starts to soften.
Stir in the rinsed lentils, dried thyme, dried rosemary, smoked paprika, and red pepper flakes (if using). Cook for an additional minute, stirring constantly to toast the spices and coat the lentils.
Pour in the vegetable broth and the can of diced tomatoes (undrained). Add the diced potatoes and stir everything to combine.
Increase the heat to high and bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
If adding kale or spinach, stir it into the stew during the last 5 minutes of cooking. Cover the pot and let the greens wilt.
Once everything is tender, taste the stew and adjust seasoning with salt and freshly ground black pepper as needed. Let it rest for 5-10 minutes before serving. Garnish with fresh parsley or cilantro if desired.

How to Serve Lentil and Veggie Stew

Lentil and veggie stew can be served hot in bowls, perfect for a cozy meal. Pair it with crusty bread or over a bed of rice for a filling dinner. It also makes a great lunch option the next day!

How to Store Lentil and Veggie Stew

To store leftovers, let the stew cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4-5 days or frozen for up to 3 months. When ready to enjoy, simply thaw and reheat on the stovetop or in the microwave.

Tips to Make Lentil and Veggie Stew

For added flavor, sauté the vegetables slowly over lower heat to caramelize them.
Experiment with different vegetables based on what you have on hand or what’s in season.
If you prefer a creamier stew, blend a portion of it before serving or stir in a splash of coconut milk.

Variation

You can easily customize this stew by adding your favorite spices, beans, or even grains like quinoa for a different texture and additional nutrition. Adding a tablespoon of lemon juice before serving can also brighten the flavors.

FAQs

1. Can I use canned lentils instead of dry ones?
Yes, you can use canned lentils. Rinse and drain them, adding them towards the end of cooking to heat through.

2. What can I substitute for vegetable broth?
You can use water if you don’t have vegetable broth, but the flavor may be less rich. Adding extra herbs can help enhance the taste.

3. Is this stew gluten-free?
Yes, this lentil and veggie stew is naturally gluten-free, making it a great option for those with gluten sensitivities.