Description
A hearty, nutritious, and budget-friendly one-pot lentil and vegetable stew packed with tender lentils, carrots, potatoes, and aromatic spices. This comforting and healthy meal is perfect for a wholesome dinner that’s easy to prepare and satisfying.
Ingredients
Main Ingredients
- 1 cup dried lentils (rinsed)
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 potatoes (diced)
- 2 cloves garlic (minced)
- 1 can diced tomatoes (about 14.5 oz)
- 4 cups vegetable broth
Spices and Oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot, and sauté until fragrant and translucent, about 3-4 minutes.
- Add Vegetables: Stir in the chopped carrots and diced potatoes, cooking them for an additional 5 minutes to soften slightly.
- Add Lentils and Liquids: Add the rinsed lentils, canned diced tomatoes with their juice, vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer gently for 25–30 minutes, or until the lentils and vegetables are tender.
- Adjust Seasoning: Taste the stew and adjust salt and pepper as needed for flavor balance.
- Serve Warm: Ladle the stew into bowls and serve hot. Optionally, garnish with fresh herbs or add leafy greens like spinach or kale at the end of cooking for extra nutrients.
Notes
- Add spinach or kale in the last 5 minutes of cooking for added nutrients and color.
- If the stew is too thick, adjust the consistency by adding more vegetable broth or water.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
- For extra flavor, consider adding a squeeze of lemon juice or a sprinkle of fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: International
