Lentil Stew with Potatoes
Ladies, brace yourselves—this Lentil Stew with Potatoes is comfort food’s overachieving cousin. It’s hearty, cozy, and guaranteed to cure your “what’s-for-dinner” crisis. Lentils bring the protein; potatoes bring the fluffy, carb-loaded happiness we all secretly live for. It’s plant-based, budget-friendly, and tastes like you put in actual effort—without breaking a nail. Each spoonful is rich, earthy, and unapologetically satisfying. It’s the kind of meal that warms your soul, hugs your stomach, and lets you feel smugly healthy while still eating potatoes. Grab your pot, queen, dinner’s about to be both delicious and emotionally stabilizing.
Lentil Stew with Potatoes
A hearty, wholesome Lentil Stew with Potatoes featuring tender lentils, soft potatoes, and flavorful veggies simmered to perfection—vegan, cozy, and ridiculously satisfying.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes peeled and cubed
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
- Juice of ½ lemon optional
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and fragrant, about 5 minutes.
- Add garlic, carrots, celery, and potatoes. Stir for 5 minutes until vegetables begin to soften.
- Add lentils, tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir like you’re channeling your inner chef.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils and potatoes are tender.
- Add lemon juice for brightness and garnish with parsley.
- Serve hot with crusty bread, a warm blanket, and zero guilt.
Notes
Nutritional Values (Per Serving)
- Calories: 325
- Total Fat: 4.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 53 g
- Fiber: 16 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 33%
- Vitamin A: 38%
- Vitamin C: 25%
- Magnesium: 21%
Additional Notes / Tips
- Add spinach or kale at the end for extra nutrients and color.
- Want it creamier? Mash a few potatoes directly in the pot.
- Add chili flakes for some sass if you like heat.
- Store leftovers for up to four days—they taste even better the next day.
- Pair with a glass of wine or tea—your call, no judgment.
