Lentil Stew with Potatoes
A hearty, wholesome Lentil Stew with Potatoes featuring tender lentils, soft potatoes, and flavorful veggies simmered to perfection—vegan, cozy, and ridiculously satisfying.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 2 medium potatoes peeled and cubed
- 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
- Juice of ½ lemon optional
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and fragrant, about 5 minutes.
- Add garlic, carrots, celery, and potatoes. Stir for 5 minutes until vegetables begin to soften.
- Add lentils, tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir like you’re channeling your inner chef.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils and potatoes are tender.
- Add lemon juice for brightness and garnish with parsley.
- Serve hot with crusty bread, a warm blanket, and zero guilt.
Notes
Nutritional Values (Per Serving)
- Calories: 325
- Total Fat: 4.6 g
- Saturated Fat: 0.6 g
- Carbohydrates: 53 g
- Fiber: 16 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 33%
- Vitamin A: 38%
- Vitamin C: 25%
- Magnesium: 21%
Additional Notes / Tips
- Add spinach or kale at the end for extra nutrients and color.
- Want it creamier? Mash a few potatoes directly in the pot.
- Add chili flakes for some sass if you like heat.
- Store leftovers for up to four days—they taste even better the next day.
- Pair with a glass of wine or tea—your call, no judgment.