Description
A straightforward recipe for a hearty lentil stew.
Ingredients
Scale
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper to your taste.
Notes
- For a thicker stew, mash some of the lentils against the side of the pot during the last 10 minutes of cooking.
- Add a splash of vinegar, like red wine vinegar, at the end for brightness.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 18
- Protein: 19
- Cholesterol: 0
Keywords: lentil stew, vegetarian soup, brown lentils, easy soup, healthy dinner