Classic Lentil Stew
A hearty, vegan Classic Lentil Stew packed with earthy lentils, veggies, and herbs for a rich, satisfying flavor that warms from the inside out.
Ingredients
- 1 ½ cups dried brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 cup diced tomatoes canned or fresh
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon thyme
- Salt and black pepper to taste
- 2 tablespoons chopped parsley for garnish
- Juice of ½ lemon optional for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and sauté until they gossip—uh, soften—about 5 minutes.
- Toss in garlic, carrots, and celery. Stir until fragrant and slightly softened, around 5 minutes.
- Add lentils, diced tomatoes, broth, paprika, cumin, thyme, salt, and pepper. Stir like you mean it.
- Bring to a gentle boil, then reduce to a simmer. Cover and cook for 35–40 minutes until lentils are tender and stew thickens.
- Squeeze lemon juice for extra zing. Sprinkle chopped parsley like culinary confetti.
- Serve hot with crusty bread or smug satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Folate: 30%
- Vitamin A: 40%
- Vitamin C: 15%
- Magnesium: 20%
Additional Notes / Tips
- Don’t skip the lemon—it brightens flavors like a good highlighter on tired skin.
- Swap lentils with green ones if you’re feeling rebellious.
- Store leftovers in the fridge for 4 days; they taste even better the next day.
- Add a handful of spinach near the end if you want a nutrient upgrade.
- Pro tip: Serve with vegan garlic bread for ultimate comfort-food nirvana.