Go Back
–+ servings
hearty lentil vegetable stew

Lentil Stew

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Ladle

Ingredients
  

  • 1 cup dried lentils rinsed
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can diced tomatoes (14.5 ounces)
  • 4 cups vegetable broth
  • 2 cups water
  • 1 bay leaf
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add onion and garlic, and sauté until onions are translucent.
  • Stir in carrots and celery, cooking for another 5 minutes.
  • Add cumin, paprika, salt, and pepper, and cook for 1 minute.
  • Pour in the diced tomatoes, vegetable broth, water, and lentils.
  • Add the bay leaf, bring to a boil, then reduce heat to low.
  • Cover and simmer for 45 minutes, stirring occasionally.
  • Remove from heat and let the stew rest for 10 minutes.
  • Stir in parsley and lemon juice before serving.

Notes

For a thicker stew, you can mash some of the lentils with the back of a spoon. Adjust the seasoning to taste and feel free to add additional vegetables such as spinach or potatoes for variation. If you prefer a spicier stew, consider adding a pinch of cayenne pepper.
Tried this recipe?Let us know how it was!