Italian Lentil Stew with Tomatoes
A hearty, rustic Italian Lentil Stew with Tomatoes simmered with herbs, vegetables, and olive oil—vegan, flavorful, and pure Mediterranean comfort in a bowl.
Ingredients
- 1 ½ cups dried brown or green lentils rinsed
- 2 tablespoons olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 2 tablespoons fresh basil or parsley chopped
- 1 teaspoon balsamic vinegar optional for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and fragrant, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies soften and start looking like effort.
- Add lentils, tomatoes, broth, oregano, thyme, red pepper flakes, salt, and pepper. Stir like a confident Italian nonna.
- Bring to a boil, then reduce to a simmer. Cover and cook 40–45 minutes until lentils are tender and stew thickens.
- Stir in balsamic vinegar and fresh herbs. Taste, adjust seasoning, and channel your inner Mediterranean goddess.
- Serve hot with crusty bread, a flick of olive oil, and a side of self-satisfaction.
Notes
Nutritional Values (Per Serving)
- Calories: 315
- Total Fat: 6.2 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 34%
- Vitamin A: 38%
- Vitamin C: 20%
- Magnesium: 21%
Additional Notes / Tips
- Add spinach or kale in the last few minutes for extra color and nutrients.
- Swap lentils for red ones if you want a creamier texture.
- For a richer flavor, drizzle extra virgin olive oil before serving.
- Leftovers taste even better the next day—because good things take time.
- Pair with vegan garlic bread, wine, and a carefree attitude—buon appetito!