Vegetarian Lentil Stew

Looking for a hearty, healthy, and flavor-packed meal? This Vegetarian Lentil Stew is perfect for a comforting dinner that’s both nutritious and delicious!

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 cup dried green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 cups fresh spinach or kale (optional)
• 1 tablespoon lemon juice (optional)

Directions

Prepare the Vegetables

1. Heat Oil: In a large pot, heat olive oil over medium heat.
2. Cook Onion: Add diced onion and cook until softened, about 5 minutes.
3. Add Vegetables: Stir in garlic, carrots, celery, and red bell pepper. Cook for another 5 minutes, until vegetables start to soften.

Cook the Lentils

1. Combine Ingredients: Add the lentils to the pot, stirring to mix with the vegetables.
2. Add Liquids and Spices: Pour in diced tomatoes and vegetable broth. Stir in cumin, paprika, thyme, oregano, bay leaf, salt, and pepper.
3. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, until lentils and vegetables are tender.

Finish the Stew

1. Add Greens: If using, stir in fresh spinach or kale until wilted.
2. Add Lemon Juice: Stir in lemon juice for a bright, fresh flavor if desired.
3. Remove Bay Leaf: Before serving, remove the bay leaf.

Serve

1. Ladle Stew: Spoon the stew into bowls.
2. Enjoy: Serve warm with crusty bread or over a bed of rice.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Serving Size: 1 cup
• Calorie Count: 250 kcal per serving

Notes

• Storage: This stew keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months.
• Consistency: Adjust seasoning as needed and add more broth if the stew thickens too much.

10 FAQs

1. Can I use red lentils instead of green or brown?
   Yes, but red lentils cook faster and may break down more, resulting in a different texture.
2. What if I don’t have vegetable broth?
   Water can be used instead, though the stew will be less flavorful.
3. Can I add other vegetables?
   Feel free to include vegetables like potatoes, sweet potatoes, or zucchini for variety.
4. How can I make this stew spicier?
   Add a pinch of cayenne pepper or a diced jalapeño for extra heat.
5. Is there a substitute for the bay leaf?
   Bay leaves add a unique flavor, but you can omit it if necessary.
6. Can I use frozen vegetables?
   Yes, frozen vegetables work well and can be added with the lentils.
7. How can I make this stew thicker?
   Blend a portion of the stew with an immersion blender or add a slurry of cornstarch and water.
8. Can I use canned lentils?
   Canned lentils can be used but should be added later in the cooking process.
9. How should I store leftovers?
   Store leftovers in an airtight container in the refrigerator or freeze for longer storage.
10. What herbs can I use instead of thyme and oregano?
    Try rosemary or basil for a different flavor profile.

Conclusion

This Vegetarian Lentil Stew is not only a healthy choice but also a comforting meal that’s easy to prepare and packed with flavor. Enjoy it as a main course or a side dish!