Lentil Stew with Potatoes Recipe
Lentil stew with potatoes is basically comfort food disguised as “healthy.” Potatoes soak up flavor like drama at a family reunion.
Lentils bring earthy richness, balancing the hearty potatoes, while spices swoop in like your bold friend who overshares at brunch.
This stew simmers into thick, cozy perfection, giving you warmth without emptying your wallet—or sabotaging your New Year’s resolution.
It’s filling, delicious, and proof that carbs and protein can actually get along. Spoiler: you’ll want seconds, maybe thirds, darling.
Lentil Stew with Potatoes Recipe
A hearty vegan stew with lentils, potatoes, vegetables, and spices—wholesome, budget-friendly, and soul-warming enough to fix your worst day.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks chopped
- Potatoes – 3 medium diced
- Tomatoes – 2 cups diced
- Green lentils – 1 cup rinsed
- Vegetable broth – 6 cups
- Cumin – 1 tsp
- Paprika – 1 tsp
- Thyme – 1 tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; sauté for 6 minutes.
- Stir in cumin, paprika, thyme, and bay leaf; cook 1 minute.
- Add potatoes, lentils, tomatoes, broth, salt, and pepper; stir well.
- Bring mixture to a boil, then reduce heat and simmer 40 minutes.
- Remove bay leaf, garnish with parsley, and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 14 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 30%
- Iron: 32%
- Folate: 40%
- Potassium: 28%
Additional Notes
- Swap green lentils for red if you prefer a softer texture.
- Add spinach in the last 5 minutes for extra greens.
- Serve with crusty bread to complete your “cozy night in” fantasy.
