Lentil Stew Recipe
Easy Lentil Stew is made in one pot with green lentils, fire-roasted tomatoes, seasoning, and a few veggies. Just simmer on the stovetop and serve.
Servings: 5 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 medium carrots diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups green lentils
- 1 large russet potato peeled cubed small
- 2 (15-ounce) cans fire roasted diced tomatoes
- 6 cups low sodium vegetable broth
- 2 cups baby spinach
Instructions
- In a heavy bottomed pot, add olive oil and set over medium heat. Add the onions, carrots, and celery and cook for 10 minutes until softened.
- Add garlic, cumin, paprika, and thyme, salt, and pepper, and cook until the garlic is fragrant, about 1 minute.
- Add the lentils, potatoes, tomatoes, and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 30-35 minutes, stirring occasionally.
- Once the lentils are tender, use an immersion blender to blend part of the stew for a thicker consistency. Alternatively, you could transfer 2 cups of stew to a high speed blender and blend until creamy.
- Return the blended soup back to the pot with spinach and cook for another 2-3 minutes until the spinach is wilted.
Notes
Storage: Kept in the fridge in an airtight container, this stew will last for up to 5 days. To reheat, you can do so in a saucepan on the stovetop! You could also heat up individual bowls of it in the microwave for a few minutes.
Nutrition
Serving: 2cups | Calories: 405kcal | Carbohydrates: 67g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 766mg | Potassium: 1136mg | Fiber: 24g | Sugar: 10g | Vitamin A: 8246IU | Vitamin C: 29mg | Calcium: 139mg | Iron: 7mg
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