Description
A hearty and nourishing Rustic Vegetable and Lentil Stew packed with wholesome vegetables, lentils, and aromatic herbs. Perfect for cozy weeknight dinners or meal prep.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, chopped
1 zucchini, chopped
1 cup green or brown lentils, rinsed
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 bay leaf
Salt and black pepper to taste
2 cups chopped kale or spinach
2 tablespoons chopped parsley (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
2. Add lentils, thyme, paprika, cumin, bay leaf, salt, and pepper. Stir well to coat the lentils with aromatics.
3. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils are tender and stew thickens.
5. Add chopped kale or spinach and cook for 5 more minutes until wilted.
6. Taste and adjust seasoning. Remove bay leaf and serve hot, garnished with fresh parsley.
Notes
Storage:
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze in portions for up to 2 months.
• Reheat gently on the stove with a splash of broth.
Tips:
• Use green lentils for texture or red lentils for a creamier consistency.
• Add sweet potatoes or mushrooms for variation.
• Serve with crusty bread or a dollop of yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 230
- Sugar: 7
- Sodium: 420
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 9
- Protein: 12
- Cholesterol: 0