Classic Lentil Stew Recipe
A hearty, plant-powered stew packed with lentils, vegetables, and spices for a wholesome, comforting, and budget-friendly vegan meal.
Ingredients
- Green or brown lentils – 1 ½ cups dried, rinsed
- Olive oil – 2 tbsp
- Yellow onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Potatoes – 2 medium cubed
- Crushed tomatoes – 1 can 14 oz
- Vegetable broth – 6 cups
- Bay leaf – 1
- Ground cumin – 1 tsp
- Paprika – 1 tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, carrot, and celery for 5 minutes until fragrant.
- Add potatoes, lentils, cumin, paprika, salt, and pepper. Stir well.
- Pour in crushed tomatoes and vegetable broth.
- Add bay leaf, bring stew to a boil.
- Reduce heat and simmer uncovered for 35–40 minutes.
- Stir occasionally until lentils and potatoes are tender.
- Remove bay leaf, adjust seasoning.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 13 g
Vitamins & Minerals (per serving)
- Iron: 22%
- Folate: 28%
- Vitamin C: 18%
- Vitamin A: 30%
- Magnesium: 16%
Additional Tips
- Add spinach at the end for extra greens.
- Squeeze lemon juice before serving for brightness.
- Serve with crusty bread to soak up every last drop.