Hearty Vegetarian Lentil Stew (Printer-friendly)

Tender lentils with vibrant vegetables and aromatic herbs create the ultimate plant-based comfort in a bowl.

# What You'll Need:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 ounces) diced tomatoes with juice
11 - 2 cups fresh spinach or kale, chopped

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and red bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute, until fragrant.
03 - Add cubed potatoes, rinsed lentils, canned diced tomatoes with their juice, ground cumin, smoked paprika, dried thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 30 to 35 minutes, stirring occasionally, until lentils and potatoes are completely tender.
05 - Remove and discard the bay leaf. Stir in chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Season the stew with salt and freshly ground black pepper to taste. Add extra vegetable broth or water if you prefer a thinner consistency.
07 - Transfer the stew to serving bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It's a complete protein powerhouse disguised as pure comfort, no meat required.
  • The depth of flavor from cumin and smoked paprika makes it taste like you've been cooking all day when you haven't.
  • It actually tastes better the next day, which means you're building future meals while you eat tonight.
02 -
  • Brown or green lentils are non-negotiable here—red lentils will dissolve into mush and you'll lose the hearty texture that makes this stew satisfying.
  • Removing the bay leaf before serving is not optional, even if it seems like it's just a leaf—it can feel bitter and unpleasant on your tongue.
  • Taste before you season heavily with salt, especially if your broth was already salted, otherwise you'll end up with something that tastes more salty than savory.
03 -
  • Rinsing your lentils before cooking removes dust and prevents that grainy texture that sometimes creeps in.
  • Adding the greens at the very end keeps them bright and prevents them from darkening into something that looks less appetizing than it tastes.
  • If you make this ahead, store it in the refrigerator for up to five days, and it reheats beautifully on the stove with a splash of extra broth to restore the texture.
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