Lentil and Vegetable Stew

Enjoy a comforting bowl of Lentil and Vegetable Stew that’s both hearty and nutritious. This flavorful stew features tender lentils simmered with fresh carrots, celery, potatoes, and diced tomatoes, all cooked in savory vegetable broth with aromatic herbs and spices.

The recipe begins with sautéing onions and garlic until translucent, creating a flavorful base for the stew. Carrots and celery are added next, cooking until tender. Green or brown lentils are then stirred in, providing a substantial, protein-rich component. Diced tomatoes contribute a touch of acidity, balancing the richness of the vegetable broth. A combination of cumin, paprika, and dried thyme infuses the stew with warmth and complexity. The bay leaf adds an additional layer of flavor. Salt and pepper season the stew to taste.

Simmering the stew for 30-40 minutes allows the lentils to become tender and the flavors to meld together, creating a rich and satisfying dish. For extra freshness, garnish with a handful of spinach just before serving. This vegan stew is perfect for cold nights or when you need a nutritious, easy-to-make meal.

Ingredients:

• 1 cup green or brown lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh spinach (optional, for garnish)

Instructions:

1. In a large pot, sauté the onion and garlic until translucent.
2. Add the carrots and celery, cooking for another 5 minutes.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, thyme, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
5. Serve hot, garnished with fresh spinach if desired.