Wholesome Goodness in a Single Pot: The Ultimate Lentil Hug
There’s immense satisfaction in a meal that feels both incredibly nourishing and surprisingly simple to prepare. This Hearty One-Pot Lentil & Vegetable Stew is exactly that. It celebrates the humble lentil, transforming it into a deeply flavorful, protein-packed centerpiece, surrounded by a vibrant medley of garden vegetables. Perfect for a chilly evening or a wholesome lunch, it’s a meal that truly warms you from the inside out, with minimal fuss.
Prep Time
15 minutes
Cook Time
35 minutes
Servings
6
Cuisine: Mediterranean / Global | Diet: Vegan, Gluten-Free | Skill Level: Beginner | Cost: Affordable
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 (28 ounce) can crushed tomatoes
- 1.5 cups brown or green lentils, rinsed well
- 6 cups vegetable broth
- 1 bay leaf
- 1 cup chopped kale or spinach
- 2 tbsp fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
👨🍳 Chef’s Tips
- Feel free to customize with your favorite vegetables: diced zucchini, bell peppers, or potatoes would also work well. Add denser vegetables earlier in the cooking process.
- For a creamier texture, remove about 1 cup of the cooked stew and blend it, then stir it back into the pot.
- If you like a bit of heat, add a pinch of red pepper flakes with the spices.
- Make a big batch! This stew tastes even better the next day as the flavors continue to meld.
- For added depth, you can add a tablespoon of tomato paste when blooming the spices, cooking it for a minute before adding liquids.
Preparation
- Prepare your vegetables: Chop the onion, dice the carrots, and celery into roughly 1/2-inch pieces. Mince the garlic. Uniformity in size helps them cook evenly and tenderize together. This ‘mirepoix’ base will contribute significantly to the stew’s depth of flavor and aroma.
- Rinse the lentils: Place the brown or green lentils in a fine-mesh sieve and rinse thoroughly under cold running water. This removes any dust or small debris. While most brown/green lentils don’t require soaking, rinsing is a crucial step for cleanliness and preventing cloudiness in your stew.
- Measure spices and liquids: Have your dried thyme, ground cumin, smoked paprika, crushed tomatoes, and vegetable broth ready. This ensures a smooth flow when building your stew’s flavor layers.
Cooking
- Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and the onion becomes translucent and slightly golden. A sweet, earthy aroma will begin to fill your kitchen, signaling the development of a rich flavor base.
- Bloom the spices: Stir in the minced garlic, dried thyme, ground cumin, and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the spices are incredibly fragrant. This ‘blooming’ process in oil enhances their flavor and aroma significantly, making them more vibrant and potent.
- Combine and simmer: Pour in the crushed tomatoes and the rinsed lentils. Stir well to combine everything. Add the vegetable broth and the bay leaf. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Check for doneness by tasting a lentil – it should be soft but still hold its shape, not mushy. The broth will naturally thicken as the lentils cook, absorbing liquid and releasing starches, creating a hearty texture.
- Add greens and finish: Remove the bay leaf. Stir in the chopped kale or spinach and cook for an additional 3-5 minutes, or until the greens have wilted and are tender. The vibrant green color will pop against the rich, reddish-brown stew. Stir in the fresh lemon juice – this is crucial for brightening the overall flavor and cutting through the earthiness of the lentils. Taste and season generously with salt and freshly ground black pepper. Adjust seasoning to your preference; you want a balanced, savory depth with a hint of brightness.
Serving
Ladle the hot, thick lentil and vegetable stew into deep bowls. Garnish with a sprinkle of fresh chopped parsley for freshness and color. Serve immediately, piping hot, perhaps with a drizzle of good quality olive oil. This stew is incredibly satisfying on its own.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. It reheats beautifully on the stovetop or in the microwave. This stew also freezes exceptionally well for up to 3 months.
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fat | 8g |
Nourishment, Simplified and Savored
This Hearty One-Pot Lentil & Vegetable Stew is more than just a meal; it’s a testament to the power of simple, wholesome ingredients coming together to create something truly delicious and comforting. It’s a dish that feeds the body and the soul, proving that healthy eating can be both easy and incredibly satisfying. Enjoy the warmth and nourishment in every spoonful.
Tags: lentil stew, vegetarian soup, one-pot meal, healthy soup, easy dinner, comforting stew
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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