Description
This Hearty Lentil Stew is a cozy, one-pot meal packed with plant-based protein, fiber, and rich flavors. Made with tender lentils, nourishing vegetables, and a flavorful broth, this stew is perfect for meal prep, freezer-friendly, and completely customizable. Whether you’re vegan, vegetarian, or just craving comfort food, this satisfying dish will quickly become a favorite!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 celery stalks, diced
- 2–3 carrots, sliced
- 2 russet potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried rosemary (or fresh)
- 1 teaspoon dried thyme (or fresh)
- 1 ½ cups brown lentils, rinsed
- 6 cups vegetable broth
- 1 tablespoon lemon juice
- 2 bay leaves
- 2 cups fresh spinach (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add onion, garlic, celery, and carrots. Sauté for 3-5 minutes until softened.
- Add Potatoes & Seasoning: Stir in potatoes, smoked paprika, salt, pepper, rosemary, and thyme.
- Add Lentils & Broth: Rinse lentils under cold water, then add them to the pot. Pour in vegetable broth, lemon juice, and bay leaves.
- Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes until lentils are tender.
- Final Touches: Stir in fresh spinach (if using) and let it wilt. Remove bay leaves before serving.
Notes
- Variations: Add chickpeas or white beans for extra protein, spice it up with cumin or chili flakes, or blend half the stew for a creamier texture.
- Storage/Reheating: Store in an airtight container in the fridge for up to 7 days. Freeze for up to 3 months. Reheat on the stovetop or in the microwave.
- Slow Cooker Option: Cook on low for 6-8 hours or high for 3-4 hours.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
