Go Back
–+ servings
Hearty Lentil Veg Stew : Hearty Lentil Veg Stew Comfort Classic Easy Dinner

Hearty Lentil Veg Stew

A comforting, nutrient-packed lentil stew made with simple vegetables and aromatic spices, perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion onion diced
  • 3 medium carrots carrots peeled and diced
  • 3 celery stalks celery diced
  • 4-5 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little warmth)
  • 1 1/2 cups brown or green lentils rinsed
  • 1 (28-ounce) can crushed or diced fire-roasted tomatoes
  • 2 medium Yukon Gold potatoes potatoes diced into 1/2-inch cubes
  • 6 cups vegetable broth plus more if needed
  • 1 large bay leaf
  • 2 cups chopped kale or spinach
  • 1 tablespoon fresh lemon juice
  • salt to taste
  • black pepper freshly ground, to taste
  • fresh parsley or extra thyme for garnish

Equipment

  • Large Dutch Oven or Heavy-Bottomed Pot
  • Wooden spoon
  • Knife and Cutting Board

Method
 

  1. Build Your Flavor Base: In a large Dutch oven or heavy-bottomed pot, warm the olive oil over medium heat. Once it shimmers, add the diced onion, carrots, and celery. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  2. Wake Up the Spices: Add the minced garlic, smoked paprika, cumin, dried thyme, and optional red pepper flakes to the pot. Stir constantly for about one minute until the air fills with an incredible, earthy aroma.
  3. Combine the Main Ingredients: Pour in the rinsed lentils, diced potatoes, the can of fire-roasted tomatoes (with their juices), and the vegetable broth. Give it all a good stir to combine, making sure to scrape up any browned bits from the bottom of the pot. Tuck the bay leaf into the liquid.
  4. Simmer to Perfection: Increase the heat to bring the stew to a gentle boil. Once it's bubbling, reduce the heat to low, cover the pot, and let it simmer. Allow it to cook for 40-50 minutes, or until the lentils and potatoes are tender but not mushy. The stew will thicken beautifully.
  5. Add the Greens and Finishing Touches: Once the lentils are cooked, remove the bay leaf. Stir in the chopped kale or spinach and cook for another 2-3 minutes, just until the greens have wilted into the stew. Turn off the heat and stir in the fresh lemon juice. Season generously with salt and freshly ground black pepper to your taste.
  6. Ladle the hot stew into bowls and garnish with fresh parsley.

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 15gFat: 6gSaturated Fat: 1gSodium: 400mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 3000IUVitamin C: 30mgCalcium: 80mgIron: 4.5mg

Notes

This stew is naturally gluten-free and can be made vegan by using certified vegan vegetable broth. Serves well with crusty bread, a simple green salad, or over quinoa or brown rice.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe