Lentil Stew with Potatoes Recipe
A hearty vegan stew with lentils, potatoes, vegetables, and spices—wholesome, budget-friendly, and soul-warming enough to fix your worst day.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Celery – 2 stalks chopped
- Potatoes – 3 medium diced
- Tomatoes – 2 cups diced
- Green lentils – 1 cup rinsed
- Vegetable broth – 6 cups
- Cumin – 1 tsp
- Paprika – 1 tsp
- Thyme – 1 tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and celery; sauté for 6 minutes.
- Stir in cumin, paprika, thyme, and bay leaf; cook 1 minute.
- Add potatoes, lentils, tomatoes, broth, salt, and pepper; stir well.
- Bring mixture to a boil, then reduce heat and simmer 40 minutes.
- Remove bay leaf, garnish with parsley, and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 14 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 30%
- Iron: 32%
- Folate: 40%
- Potassium: 28%
Additional Notes
- Swap green lentils for red if you prefer a softer texture.
- Add spinach in the last 5 minutes for extra greens.
- Serve with crusty bread to complete your “cozy night in” fantasy.