Hearty Vegetarian Lentil Stew

Experience the ultimate comfort in a bowl with this Vegetarian Lentil Stew. This hearty and nourishing dish is expertly crafted with tender lentils, vibrant vegetables, and aromatic herbs, creating a perfect balance between a soup and a stew. Packed with plant-based protein, it is an ideal choice for a cozy dinner that satisfies the soul while keeping you energized.

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This stew is not just a meal; it's a celebration of wholesome ingredients coming together. Whether you are a dedicated vegan or simply looking to incorporate more plant-based meals into your routine, this stew delivers a complex flavor profile that feels both indulgent and incredibly healthy.

Ingredients

• 1 ½ cups (300 g) dried brown or green lentils, rinsed
• 4 cups (1 L) vegetable broth
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 medium potato, peeled and cubed
• 1 can (400 g) diced tomatoes
• 2 cups (60 g) chopped spinach or kale
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Optional: Fresh parsley, chopped
• Optional: Lemon wedges

Instructions

Step 1

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.

Step 2

Stir in garlic and cook for 1 minute, until fragrant.

Step 3

Add potatoes, lentils, diced tomatoes (with juice), cumin, smoked paprika, thyme, bay leaf, and vegetable broth. Stir to combine.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.

Step 5

Remove bay leaf. Stir in spinach or kale and cook for 2–3 minutes until wilted.

Step 6

Season with salt and pepper. Adjust consistency with extra broth or water if desired.

Step 7

Serve hot, garnished with fresh parsley and a squeeze of lemon.

Zusatztipps für die Zubereitung

To prepare this stew efficiently, ensure you have a large pot or Dutch oven and a sturdy chef's knife for dicing your vegetables on a cutting board. Use a wooden spoon for stirring during the simmering process and a ladle for serving. Always remember to check your broth and canned tomato labels to ensure they are free from hidden allergens.

Varianten und Anpassungen

You can easily customize this recipe by substituting the regular potato for a cubed sweet potato, which adds a lovely hint of sweetness to the savory base. For different textures, you can swap the spinach for kale or even Swiss chard depending on what you have on hand.

Serviervorschläge

This stew is best enjoyed hot and pairs wonderfully with a side of warm, crusty bread for dipping. For a sophisticated touch and extra depth of flavor, add a small splash of balsamic vinegar just before serving. The brightness of a fresh lemon squeeze at the end is essential to elevate the earthy tones of the lentils.

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With only 320 calories and 16 grams of protein per serving, this Vegetarian Lentil Stew is a powerhouse of nutrition. It’s a simple, easy-to-follow recipe that brings international comfort right to your kitchen table. Enjoy every hearty spoonful of this plant-based masterpiece.

Recipe Questions & Answers

→ Can I use red lentils instead of brown or green lentils?

Red lentils cook much faster and break down more, creating a thicker, creamier consistency. If using red lentils, reduce cooking time to 15-20 minutes and expect a softer texture similar to a thick soup rather than a chunky stew.

→ How should I store leftover lentil stew?

Store in an airtight container in the refrigerator for up to 5 days. The stew can also be frozen for up to 3 months. The lentils will absorb liquid over time, so add extra broth or water when reheating to reach desired consistency.

→ What can I substitute for vegetable broth?

You can use water with added bouillon cubes, homemade vegetable stock, or even mushroom broth for deeper umami flavor. Season more generously with salt and herbs if using plain water to compensate for the reduced flavor base.

→ Can I make this in a slow cooker?

Yes, sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the leafy greens during the last 15 minutes of cooking to prevent overcooking.

→ How can I make this stew thicker?

Mash some of the cooked lentils and potatoes against the side of the pot to release their starch, which naturally thickens the broth. Alternatively, simmer uncovered for an additional 10 minutes to reduce the liquid, or add a tablespoon of tomato paste.

→ What other vegetables work well in this stew?

Zucchini, mushrooms, sweet potatoes, parsnips, or butternut squash all complement the lentils beautifully. Add heartier vegetables like root vegetables at the beginning, and quicker-cooking options like zucchini during the last 10 minutes.