Easy Lentil Stew

$- 1 cup green or brown lentils, thoroughly rinsed - 2 tablespoons high-quality olive oil - 1 medium onion, finely chopped - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - 4 cups vegetable broth (preferably homemade or low-sodium) - 1 can (14 oz) diced tomatoes, with their juice - 1 cup fresh kale or spinach, chopped - Salt and freshly ground black pepper to taste - Fresh parsley, chopped, for garnish This recipe showcases simple, wholesome ingredients. Lentils are the star here. They provide protein and fiber, making this stew filling and healthy. You can choose green or brown lentils. Both work well and give a nice texture. The mix of fresh veggies adds great flavor. Onion, carrots, and celery create a solid base. Garlic adds depth, while spices like cumin and smoked paprika bring warmth. The bay leaf adds a subtle hint of earthiness. Using vegetable broth brings richness to the stew. If you have homemade broth, use it! Canned tomatoes add acidity and sweetness, balancing the dish. Finally, kale or spinach gives a pop of color and nutrition. This hearty meal is not just tasty. It is also a great option for those seeking health benefits. Lentils help with digestion and provide essential vitamins and minerals. Plus, the veggies keep you feeling full and satisfied. For the full recipe, check out the details above. You'll love how easy it is to make this nourishing dish! To start, gather your ingredients. Chop the onion, carrots, and celery. This adds flavor and texture. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once it shimmers, add the chopped onion, carrots, and celery. Sauté them for about 5-7 minutes. Stir occasionally. The goal is to soften the veggies and make the onion translucent. Next, add 4 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 bay leaf. Cook for one more minute. This helps release the spices' fragrant flavors. Now, it’s time to add 1 cup of rinsed lentils, 4 cups of vegetable broth, and a can of diced tomatoes (with their juice). Bring this mixture to a rolling boil. Then, reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes. You'll want the lentils tender but not mushy. During the last 5 minutes of cooking, add 1 cup of chopped kale or spinach. Stir well, letting the greens wilt and brighten. This adds nutrients and color to your stew. It’s essential to monitor the cooking time closely. You don’t want to overcook the lentils. Once your stew is ready, taste it. Add salt and freshly ground black pepper as needed. Don’t forget to remove the bay leaf before serving. For a beautiful presentation, ladle the stew into warm bowls. Garnish each serving with fresh parsley. This adds a pop of color and flavor. Serve with crusty bread or a warm baguette. It’s perfect for soaking up the delicious broth! Enjoy your meal! For the complete recipe, check out the Full Recipe. To cook lentils perfectly, rinse them well before use. This step removes dirt and debris. Use a pot with a heavy base to prevent burning. Start cooking lentils in boiling water for best results. For flavor, fresh herbs can make a big difference. Try adding thyme, rosemary, or bay leaves during cooking. Spices like cumin and smoked paprika boost the taste too. A splash of lemon juice at the end adds brightness to your stew. Lentil stew pairs well with many sides. Serve it with crusty bread or warm rice. A fresh salad on the side adds a nice crunch. For garnishing, sprinkle fresh parsley over each bowl. This not only adds color but enhances flavor. You can also add a dollop of yogurt for creaminess. One common mistake is overcooking lentils. They should be tender but not mushy. Keep an eye on them as they cook. Another mistake is not seasoning enough. Taste your stew before serving. Add salt and pepper as needed to bring out the flavors. {{image_4}} You can easily swap lentils for other legumes. Red lentils cook faster and become softer. Split peas offer a similar texture. For added flavor, try mixing in some diced sweet potatoes or butternut squash. You can also add any veggies you have on hand, like zucchini or bell peppers. These swaps help you create unique tastes with each batch. To make this stew heartier, consider adding meats. Bacon or sausage can add a nice richness. Just sauté them with the veggies at the start. For a spicy kick, toss in chopped chili or a dash of cayenne pepper. This adds warmth and depth to the stew. You can adjust the spice level to your taste. If you need a gluten-free option, this stew is already safe. Just ensure your broth is gluten-free. For a low-sodium version, use low-sodium broth and skip extra salt. If you want a vegan stew, skip any meat. This recipe is flexible and can fit many diets. You can enjoy a warm bowl of stew no matter your dietary needs. To store leftovers properly, let the stew cool first. Transfer it to an airtight container. This keeps out air and moisture. You can keep it in the fridge for up to five days. Always check for any signs of spoilage before eating. To freeze the stew, first cool it completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. The stew can be frozen for up to three months. To reheat frozen lentil stew, thaw it overnight in the fridge. You can also use the microwave for quick thawing. Once thawed, heat it on the stove over low heat. Stir often until it warms up. For best results, add a splash of broth if it seems thick. For reheating, use a medium pot on low heat. Stir gently to mix the flavors. This helps maintain the stew's texture. If using a microwave, cover the bowl to keep moisture in. Heat in short bursts and stir in between. This way, you avoid hot spots or uneven heating. Lentil stew can last about five days in the fridge. To keep it fresh, store it in an airtight container. Make sure to let it cool before sealing. This helps prevent moisture buildup. If you want, you can freeze the stew for up to three months. Just thaw it in the fridge before reheating. Yes, you can use other beans. Black beans, kidney beans, or chickpeas work well. Each type will change the stew's taste and texture. Just make sure to adjust the cooking time. Some beans may take longer to cook than lentils. Absolutely! Lentil stew is great for meal prep. You can make a large pot and store it for the week. It keeps well in the fridge and tastes even better after a day or two. Portion it out into containers for easy meals. Just reheat and enjoy whenever you want. Yes, you can make lentil stew in a slow cooker. Just add all the ingredients to the slow cooker. Set it on low for six to eight hours or high for three to four hours. This method allows the flavors to blend nicely. Stir it occasionally if you can for the best taste. Lentil stew pairs well with many sides. You can serve it with crusty bread or rice. A fresh salad with greens and a light dressing also complements the stew. For a heartier meal, try adding some roasted vegetables or a side of quinoa. Enjoy your delicious meal! For the complete recipe, check out the Full Recipe section. Lentil stew is simple, tasty, and good for your health. You learned about key ingredients, nutritional benefits, and cooking steps. We also discussed storage tips and variations to keep things exciting. It's a dish you can make your own by adding spices or veggies. Enjoy sharing this meal with family or friends. Remember, lentil stew is not only hearty but also flexible for any diet. It’s perfect for meal prep and easy to store. Now, get cooking and savor each delicious bite!$

Warm up with this Hearty Vegetable Lentil Stew that’s not only delicious but also packed with nutrients! This easy recipe combines lentils, fresh veggies, and aromatic spices for a comforting dish perfect for any day. In just 40 minutes, you can create a nourishing meal that serves four. Click through to explore the full recipe and discover how to make this delightful stew that will satisfy your cravings and warm your soul!

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Ingredients

1 cup green or brown lentils, thoroughly rinsed

2 tablespoons high-quality olive oil

1 medium onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

4 cups vegetable broth (preferably homemade or low-sodium)

1 can (14 oz) diced tomatoes, with their juice

1 cup fresh kale or spinach, chopped

Salt and freshly ground black pepper to taste

Fresh parsley, chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat until it shimmers.

Add the finely chopped onion, diced carrots, and diced celery to the pot. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Incorporate the minced garlic, ground cumin, smoked paprika, and bay leaf into the pot. Continue to cook for an additional minute, allowing the spices to release their aromatic fragrances.

Stir in the rinsed lentils, followed by the vegetable broth and canned diced tomatoes (including all their juices).

Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for approximately 25-30 minutes, or until the lentils are tender but not mushy.

During the final 5 minutes of cooking, add the chopped kale or spinach, stirring well until the greens are wilted and bright.

Taste the stew and season with salt and freshly ground black pepper as needed. Remember to remove the bay leaf before serving the stew.

Prep Time: 10 min | Total Time: 40 min | Servings: 4

- Presentation Tips: Ladle the hearty stew into warm bowls and garnish each serving with a generous sprinkle of freshly chopped parsley for an eye-catching finish. For an added touch, serve alongside slices of crusty bread or a warm baguette to soak up the delicious broth! Enjoy your meal!