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Lentil Stew Fall Dinner Party Recipe

Emily Carter
A rich, hearty lentil stew loaded with vegetables and spices for a comforting fall dish that’s as satisfying as it gets.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 cup dried lentils rinsed
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 can 14.5 oz diced tomatoes
  • 6 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Heat the Oil: In a large pot, heat olive oil over medium heat.
  • Cook Veggies: Add onion, carrots, and celery. Sauté for about 5 minutes, until softened.
  • Add Garlic and Spices: Stir in garlic, cumin, paprika, and turmeric. Cook for 1 minute, until fragrant.
  • Add Lentils and Tomatoes: Pour in lentils and diced tomatoes (with juices). Stir to combine.
  • Simmer: Add vegetable broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
  • Cook: Simmer for 30-40 minutes, until lentils are tender.
  • Serve: Taste and adjust seasoning if needed. Serve hot and enjoy

Notes

Nutritional Values (Per Serving)

  • Calories: 300
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 45g
  • Fiber: 15g
  • Protein: 18g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 80%
  • Vitamin C: 15%
  • Calcium: 6%
  • Iron: 20%
  • Potassium: 10%

Additional Notes/Tips to Enhance the Flavor for the Recipe

  • Fresh Herbs: Garnish with fresh parsley or cilantro for a pop of color and flavor.
  • Add a Kick: Throw in a pinch of chili flakes for a subtle heat.
  • Top with Yogurt: Add a spoonful of Greek yogurt for extra creaminess.
  • Toppings: Try adding crumbled feta or a drizzle of tahini for richness.