Lentil Stew with Onions and Leeks
A hearty, aromatic Lentil Stew with Onions and Leeks that’s full of depth, flavor, and plant-based goodness—simple, vegan, and totally soul-satisfying.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 2 large onions diced
- 2 medium leeks trimmed and sliced (white and light green parts only)
- 3 garlic cloves minced
- 2 carrots chopped
- 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
- 2 tablespoons fresh parsley chopped
- Juice of ½ lemon optional for brightness
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and leeks. Sauté until soft and golden, about 7 minutes.
- Add garlic and carrots. Stir for 5 minutes until fragrant and slightly caramelized.
- Add lentils, diced tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir like a woman on a mission.
- Bring to a boil, then reduce heat. Cover and simmer for 40–45 minutes until lentils are tender and the stew thickens.
- Add lemon juice for a touch of brightness and sprinkle fresh parsley.
- Serve hot with crusty bread, self-satisfaction, and maybe a little bragging on social media.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 4.7 g
- Saturated Fat: 0.6 g
- Carbohydrates: 48 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 32%
- Vitamin A: 35%
- Vitamin C: 20%
- Magnesium: 21%
Additional Notes / Tips
- Clean those leeks well—grit in soup is not the vibe.
- Add a splash of white wine for an elevated flavor twist.
- Stir in spinach at the end for extra color and nutrients.
- Leftovers taste even better the next day—because flavor loves patience.
- Pair with vegan garlic toast or roasted potatoes for pure joy in a bowl.