Lentil Stew with Onions and Leeks Recipe
This lentil stew with onions and leeks is cozy comfort wrapped in earthy flavor. Onions bring their sass. Leeks show up elegantly subtle.
Together, they create depth that feels like hours of cooking magic—without you actually suffering in the kitchen all day, thankfully.
Lentils add protein-packed heartiness, making this stew more satisfying than that overpriced salad you pretend to enjoy at lunch.
It’s warm, filling, and secretly healthy, yet bold enough to impress picky eaters. Basically, it’s dinner that multitasks better than you do.
Lentil Stew with Onions and Leeks Recipe
A hearty vegan stew combining lentils, onions, and leeks for rich depth and comforting flavor.
Ingredients
- Olive oil – 2 tbsp
- Onion – 2 medium diced
- Leeks – 2 stalks cleaned and sliced
- Garlic – 3 cloves minced
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Tomatoes – 2 cups chopped
- Vegetable broth – 6 cups
- Bay leaf – 1
- Thyme – 1 tsp dried
- Paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Add onions, leeks, garlic, carrots, and celery. Sauté 8 minutes.
- Stir in thyme, paprika, salt, and pepper.
- Add lentils, tomatoes, and broth. Bring to boil.
- Reduce heat and simmer 40–45 minutes.
- Remove bay leaf, garnish with parsley, and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 13 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 36%
- Vitamin C: 28%
- Iron: 32%
- Folate: 35%
- Potassium: 29%
Additional Notes
- Clean leeks thoroughly—they love hiding dirt in their layers.
- Add a splash of lemon juice before serving for brightness.
- Leftovers taste even better, so make extra and thank yourself tomorrow.
