Recipe: One-Pot Vegetable Lentil Stew
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After a long day of work, all I can think about while commuting back home is food. During days when I’m too tired to cook up a full course meal, and the idea of washing tons of utensils afterward gives me waking nightmares, I make this one-pot veg lentil stew. It is fillingly warm, healthy, and flavorful. Seasoned with cumin and paprika, it has a hint of spice, a mild sourness from tomato paste (how long does tomato paste last?), and a mellow sweetness from caramelized carrots and onions. Served with some homemade bread or tortilla, this veg lentil stew is a perfectly wholesome meal for herbivores and carnivores alike.
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Why Lentils are Good for You
They’re inexpensive and pack a powerful nutritional punch. Lentils (how long do lentils last?) are high in protein, fiber, and essential vitamins. For vegetarians, lentils are often the main source of iron and protein. A bowl of lentils contains 37% of the daily recommended iron intake.
Which Lentils are Best for Veg Lentil Stew?
For this recipe, I use green lentils. (how long do green lentils last?) They’re flat and larger compared to red or brown lentils and hold their shape when cooked. Red and brown lentils are also a good substitute. They don’t take as long as green lentils to cook. Hence, adjust the water/broth quantity and cooking time accordingly.
Before adding lentils to the stew, check for small stones or dirt in them, and then wash them thoroughly 2 to 3 times.
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Making Veg Lentil Stew
Sauté Onion and Garlic
Heat olive oil in a large stockpot or Dutch oven. Add onions and garlic and sauté for two minutes till softened. Add dried thyme, (how long does dried thyme last?) salt, Italian seasoning, paprika, and cumin, mix well and cook for a minute.
I highly recommend purchasing olive oil, stockpot, or Dutch oven, thyme, salt, Italian seasoning, paprika, and cumin, online for a convenient shopping experience!
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Add Veggies and Lentil
Add chopped tomatoes and paste. Cook for a minute and then add lentils, carrots, potatoes, and vegetable stock.
If you're looking for tomato paste and vegetable stock, buying it online is your best bet!
Indulge in the bold and spicy flavors of Texas chili with a meatless twist, proving that you don't need meat to enjoy a hearty and satisfying bowl of chili.
Simmer and Cook
Bring the veg lentil stew to a boil and let it simmer for 35 to 40 minutes, till it reaches a soupy consistency. Add bay leaves. Check for seasoning, if required add more salt and serve hot.
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One-Pot Veg Lentil Stew
Ingredients
- 1 1/2 cups dried lentils, green or brown lentils sorted and rinsed
- 1 tbsp olive oil, or 1/4 cup water
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 tsp Italian seasoning
- 1/2 tsp ground paprika
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- 1 14 ounces can diced tomatoes
- 1 tbsp tomato paste, optional
- 2 medium carrots, diced
- 1 medium potato, diced
- 6 cups vegetable broth
- 1 bay leaf
- 1/4 tsp Cayenne pepper
- salt, to taste
Instructions
- In a large saucepan, heat oil or water over medium heat. Add and cook onions for about 3 minutes. Add garlic and cook for another minute. Add celery, Italian seasoning, paprika, cumin, thyme and cook for 30 seconds.
- Add lentils, tomatoes, tomato paste, carrots and potatoes, bay leaf and vegetable broth. Bring to boil and reduce heat. Simmer until stew has reached the desired texture, about 40 minutes.
- Remove bay leaf. Season with salt and pepper, adjusting to taste, and serve!
Nutrition Facts
Calories
274.78Fat
3.26Sat. Fat
0.46Carbs
48.42Fiber
18.18Net carbs
30.25Sugar
8.46Protein
14.98Sodium
1111.99Cholesterol
0
