Vegetarian Lentil Stew (Printable Version)

A warming, protein-rich bowl featuring tender lentils, vibrant vegetables, and aromatic herbs perfectly balanced between soup and stew consistency.

# What You Need:

→ Legumes

01 - 1½ cups dried brown or green lentils, rinsed
02 - 4 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 medium carrots, sliced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 3 cloves garlic, minced
09 - 1 medium potato, peeled and cubed
10 - 1 can (14 oz) diced tomatoes
11 - 2 cups chopped spinach or kale

→ Spices & Seasonings

12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - ½ teaspoon dried thyme
15 - 1 bay leaf
16 - Salt and freshly ground black pepper to taste

→ Optional Garnish

17 - Fresh parsley, chopped
18 - Lemon wedges

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and bell pepper. Sauté for 5–7 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add potatoes, lentils, diced tomatoes with juice, cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir thoroughly to combine all ingredients.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
05 - Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.
06 - Season with salt and pepper to taste. Adjust consistency with additional broth or water if desired.
07 - Ladle into bowls and serve hot, garnished with fresh parsley and a squeeze of lemon.

# Expert Tips:

01 -
  • It's packed with 16 grams of plant-based protein per serving, so you leave the table actually satisfied, not hungry an hour later.
  • The smoked paprika and cumin create a warmth that tastes like someone's been tending this pot with care.
  • It comes together in an hour, which means dinner on a weeknight without the stress of timing a thousand components.
02 -
  • Don't skip rinsing the lentils before they go into the pot, because no one wants to bite down on a hidden bit of grit or sediment in the middle of a spoonful.
  • The stew will thicken as it sits and cools, so if it seems a bit loose at the end of cooking, resist the urge to simmer it longer; just let it rest and it'll set up naturally.
  • A squeeze of fresh lemon at the end is not optional if you want this stew to taste like someone cared about balance and brightness.
03 -
  • Don't be tempted to turn up the heat to speed things up; a gentle simmer creates a cleaner, more refined flavor than a rolling boil that breaks down the vegetables into submission.
  • Keep the bay leaf in a spot where you can see it as you stir, because forgetting to remove it before serving is the kind of mistake that makes people think you're new to cooking, even if you're not.
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