Save This hearty Vegetarian Lentil Stew is a nourishing and comforting meal, brimming with tender lentils and vibrant vegetables. Perfectly balanced between a soup and a stew, it offers a rich blend of aromatic herbs and spices, making it an ideal choice for a healthy, plant-based dinner that provides 16g of protein per serving.
Save Whether you are looking for a simple weekday meal or a nutritious batch-cook option, this stew delivers on both flavor and health benefits. The combination of root vegetables like carrots and potatoes with the earthiness of green lentils creates a satisfying texture that the whole family will enjoy.
Ingredients
- Legumes: 1 ½ cups (300 g) dried brown or green lentils, rinsed; 4 cups (1 L) vegetable broth
- Vegetables: 2 tablespoons olive oil; 1 large onion, diced; 2 medium carrots, sliced; 2 celery stalks, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 medium potato, peeled and cubed; 1 can (400 g) diced tomatoes; 2 cups (60 g) chopped spinach or kale
- Spices & Seasonings: 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste
- Optional Garnish: Fresh parsley, chopped; Lemon wedges
Instructions
- Step 1
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes, until vegetables soften.
- Step 2
- Stir in garlic and cook for 1 minute, until fragrant.
- Step 3
- Add potatoes, lentils, diced tomatoes (with juice), cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir to combine.
- Step 4
- Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
- Step 5
- Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.
- Step 6
- Season with salt and pepper. Adjust consistency with extra broth or water if desired.
- Step 7
- Serve hot, garnished with fresh parsley and a squeeze of lemon.
Zusatztipps für die Zubereitung
For the best results, ensure the lentils are rinsed thoroughly to remove any debris. Simmering the stew on a lower heat allows the potatoes to release a bit of starch, naturally thickening the broth for a heartier consistency. If you prefer a thinner soup-like texture, simply add a bit more vegetable broth at the end.
Varianten und Anpassungen
This recipe is highly adaptable. You can substitute the regular potato for a medium sweet potato if you prefer a sweeter flavor. Additionally, kale can be used in place of spinach for a sturdier leafy green that holds up well during reheating.
Serviervorschläge
Serve this vibrant stew hot in deep bowls. A squeeze of fresh lemon just before eating helps to brighten the earthy flavors of the lentils. For a complete and filling meal, pair it with a slice of warm, crusty bread to soak up the delicious broth.
Save This Vegetarian Lentil Stew is a testament to how simple ingredients can come together to create a meal that is both satisfying and healthy. With its balance of textures and warm spices, it is a plant-based staple that is sure to become a favorite in your kitchen.
Recipe FAQs
- → Can I use canned lentils instead of dried?
Yes, substitute 3 cans of drained lentils and reduce simmering time to 15-20 minutes. Add them during the last 15 minutes to prevent mushiness.
- → How long does this keep in the refrigerator?
Stored in an airtight container, this stew keeps well for 4-5 days. The flavors actually improve after a day or two as the spices meld together.
- → Can I freeze this lentil stew?
Absolutely! Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding broth if needed.
- → What type of lentils work best?
Brown or green lentils hold their shape well during cooking. Red lentils will break down more, creating a thicker consistency. Avoid using French lentils as they require longer cooking times.
- → How can I add more protein?
Stir in a can of drained chickpeas during the last 10 minutes, or serve with a dollop of Greek yogurt or a sprinkle of hemp seeds on top.
- → Can I make this in a slow cooker?
Sauté vegetables first, then transfer all ingredients except spinach to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add greens during the last 30 minutes.