Lentil & Vegetable Stew
This Lentil & Vegetable Stew is SO EASY! A hearty, flavorful blend of lentils and fresh veggies simmered to cozy perfection.
Equipment
- Large Pot
Ingredients
- 1 cup green or brown lentils rinsed
- 4 cups vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots chopped
- 2 stalks celery chopped
- 1 zucchini diced
- 1 bell pepper chopped
- 1 can diced tomatoes 14.5 oz
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 2 tablespoons olive oil
- fresh parsley for garnish
Instructions
Prepare Your Ingredients
- Start by rinsing the lentils under cold water until the water runs clear. Dice the onion, mince the garlic, chop the carrots and celery, and dice the zucchini and bell pepper.
Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent and fragrant. Stir in the minced garlic and cook for another minute without burning.
Add the Vegetables and Spices
- Toss in the chopped carrots, celery, zucchini, and bell pepper. Stir well to combine. Sprinkle in the ground cumin, dried oregano, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Combine Lentils, Tomatoes, and Broth
- Add the rinsed lentils to the pot, followed by the canned diced tomatoes with juices. Pour in the vegetable broth and stir everything together. Bring to a gentle boil, then reduce heat to low.
Simmer the Stew
- Cover the pot and let the stew simmer for 30-35 minutes, or until lentils are tender and vegetables meld with the broth. Stir occasionally and adjust seasoning as needed.
Garnish and Serve
- Ladle the stew into bowls and garnish with freshly chopped parsley. Serve alone or with warm crusty bread.
Notes
- Rinse lentils thoroughly to avoid gritty texture.
- Do not overcook vegetables; keep them tender but firm.
- Sauté aromatics first to develop deep flavor.
- Season with salt towards the end to prevent tough lentils.
- Store in an airtight container in fridge for up to 4 days or freeze for 3 months.