This Lentil and Vegetable Stew is a hearty and healthy dish with tender lentils, carrots, celery, and tomatoes. It’s warm, filling, and perfect for a cozy meal any day.
I like to make it in a big pot after a busy day. It smells great, and I feel good knowing I’m eating something nutritious!
For a quicker dinner, I sometimes use pre-chopped vegetables. It saves time and still tastes delicious!
Ingredients & Substitutions
Brown Lentils: These add a hearty texture and absorb flavors well. Rinse them before cooking to remove dust. If you prefer, yellow or red lentils cook faster but might break down more, creating a thicker stew.
Carrots: They add sweetness and color. Peel and chop into bite-sized pieces. If you don’t have carrots, parsnips work nicely for a similar flavor and texture.
Tomatoes: Fresh or canned tomatoes provide acidity and richness. Use diced fresh tomatoes or canned ones, and feel free to add a splash of tomato paste for extra depth.
Onions & Garlic: These build the flavor base. Dice the onions and minced garlic small for quick cooking. If missing, onion powder and garlic powder are quick substitutes.
Spices (cumin & paprika): They give warmth and color. Toast spices lightly in oil to boost flavor. If unavailable, chili powder or coriander can be good alternatives.
How do I simmer the stew without overcooking the vegetables?
Start with a gentle simmer. Bring the stew to a boil, then reduce heat to low. Cover partially with a lid. Check every 15 minutes, stirring gently. Cook until lentils are tender and vegetables are just cooked, avoiding mushiness.
- Use low heat to prevent boiling too vigorously, which can break down veggies.
- Keep an eye on the stew, especially near the end, to stop cooking at the right moment.
- If vegetables seem done before lentils, remove some from the heat and add back later if needed.
How to Make Lentil and Vegetable Stew?
Ingredients You’ll Need:
Vegetables
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, chopped
Legumes and Grains
- 1 ½ cups dried lentils, rinsed
Liquids and Spices
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
How Much Time Will You Need?
Prep: 10 minutes, Cook: 40 minutes, Total: 50 minutes
Step-by-Step Instructions:
1. Prepare the vegetables
Chop the onion, carrots, celery, and zucchini. Rinse the lentils under cold water. Gather all ingredients.
2. Sauté aromatics
In a large pot, sauté onion and garlic for 3-4 minutes until fragrant. Add spices and cook for 1 minute more.
3. Add vegetables and lentils
Add carrots, celery, zucchini, and lentils to the pot. Stir well to combine.
4. Pour in broth and simmer
Pour in vegetable broth. Bring to a boil, then reduce heat. Cover and simmer for 30-35 minutes until lentils are tender.
5. Season and serve
Taste and adjust salt and pepper. Serve hot. Enjoy your hearty lentil and vegetable stew!
