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Hearty Lentil Vegetable Stew

This lentil vegetable stew is a comforting, rustic dish that combines pantry staples like dried lentils, canned tomatoes, and root vegetables with fresh greens. It’s built through slow simmering, resulting in a thick, nourishing bowl with tender lentils and vibrant vegetables, perfect for cozy nights or easy weeknights. The flavors meld deeply, creating a warm, earthy aroma with each spoonful.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 large onion diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 4 cups vegetable broth hot
  • 1 14 oz canned diced tomatoes with juice
  • 2 cups greens spinach or kale, chopped
  • 2 tablespoons olive oil

Equipment

  • Large heavy-bottomed pot
  • Stirring spoon
  • Measuring cup

Method
 

  1. Start by rinsing a cup of red lentils under cold water until the water runs clear, then set aside.
  2. Chop one large onion, two carrots, and two celery stalks into small, uniform pieces—about 1 centimeter—so they cook evenly and look appealing in the stew.
  3. Warm two tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally until it becomes translucent and fragrant, filling your kitchen with a savory aroma.
  4. Add the chopped carrots and celery to the pot. Cook for another 5 minutes, stirring often, until the vegetables start to soften and release a sweet aroma that hints at their natural sugars.
  5. Stir in two teaspoons of smoked paprika and one teaspoon of cumin. Toast the spices for about 30 seconds until they become fragrant, stirring constantly to prevent burning. This step boosts their aroma and deepens the stew’s flavor.
  6. Pour in four cups of hot vegetable broth and add the canned diced tomatoes with their juice. Bring the mixture to a gentle boil, which should take about 10 minutes, and fill your kitchen with a warm, earthy scent.
  7. Carefully stir in the rinsed lentils. Reduce the heat to low so the stew simmers gently, keeping a small gap on the lid to prevent splatters. Let it simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and starting to break down, creating a thick, hearty texture.
  8. In the last 5 minutes of cooking, stir in your chopped greens—spinach or kale. They wilt quickly, adding a vibrant splash of color and freshness to the rich, earthy stew.
  9. Taste the stew and adjust seasoning with salt or more spices if needed. If the stew feels too thick, stir in a splash of hot water or broth to loosen it up. Let it simmer uncovered for a couple of minutes if you want a thicker consistency.
  10. Remove the pot from heat and let the stew rest for about 5 minutes. This helps the flavors meld together beautifully and improves the final texture.
  11. Serve the hearty lentil vegetable stew hot, ladled into bowls. For extra brightness, finish with a squeeze of lemon or a drizzle of olive oil, and enjoy this comforting, nourishing dish.