Vegetarian Lentil Stew (Printable)

Tender lentils and vegetables in a aromatic broth, perfectly balanced between soup and stew for 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 chopped spinach or kale

→ 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 potatoes, lentils, diced tomatoes with juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir to combine thoroughly.
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 tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Season with salt and black pepper to taste. Adjust consistency with additional broth or water if desired.
07 - Ladle stew into bowls and garnish with fresh parsley and a squeeze of lemon.

# Expert Advice:

01 -
  • It tastes like you've been simmering it all day, even though it's ready in under an hour.
  • The protein is so substantial that no one at the table will miss meat or feel like they're eating "diet food."
  • One pot means minimal cleanup, which is honestly half the battle on weeknight cooking.
02 -
  • Rinsing your lentils before cooking prevents that slightly gritty texture some people find unpleasant, and it only takes 30 seconds under cold water.
  • Cutting your vegetables to roughly the same size means they'll cook evenly and finish at the same time, rather than having some mushy and some still crunchy.
03 -
  • Don't skip the step of sautéing the vegetables first, because that initial caramelization builds a depth of flavor that simmering alone can never achieve.
  • Save a small bowl of fresh lemon wedges for the table, because each person can customize the brightness level to their preference, which somehow makes everyone happier with their bowl.
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