Lentil Stew
As the days grow shorter and the temperatures begin to dip, there's nothing quite like a warm and hearty stew. This Hearty Lentil Stew is the perfect recipe to usher in the cozy vibes of autumn and winter. Made with your standard aromatics and pantry staples this cozy meal is simple but will make your house smell amazing.
Ingredients
- ½ cups brown lentils green lentils
- 2 tablespoons Extra virgin olive oil
- 1 medium yellow onion chopped
- 1 large carrot chopped
- 2 celery stalks chopped
- 2 red potatoes potato small diced
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 ½ teaspoon Smoked paprika
- ½ teaspoon Cumin
- 1 ½ teaspoon rosemary
- 1 ½ teaspoon dried thyme
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 1 28 ounce can diced tomatoes
- 8 cups water or vegetable broth
- 1 cup Kale chopped or baby spinach
- 3 tablespoons balsamic vinegar
- 2 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Place a large pot over medium heat and add a generous drizzle of extra virgin olive oil. Once the oil is heated, toss in 1 medium yellow onion, finely chopped, along with 1 large carrot and 2 celery stalks, also chopped. Sauté these aromatic vegetables until they become tender and fragrant. (8-16 minutes)2 tablespoons Extra virgin olive oil, 1 medium yellow onion, 1 large carrot, 2 celery stalks
- Add 2 red potatoes into the pot, along with 3 to 4 minced garlic cloves. Allow them to cook and soften for about 5 minutes.2 red potatoes potato, 4 garlic cloves
- Next, stir in 2 tablespoons of tomato paste and the spices (f smoked paprika, cumin, rosemary, dried thyme, and red pepper flakes.2 tablespoons tomato paste, 2 ½ teaspoon Smoked paprika, ½ teaspoon Cumin, 1 ½ teaspoon rosemary, 1 ½ teaspoon dried thyme, 1 teaspoon red pepper flakes
- Add one can (28 ounces) of diced tomatoes, 8 cups of water or vegetable broth, and the bay leaf. Pour in the dry lentils. On medium-high heat bring the stew to a light and quick boil before reducing the heat. Simmer on medium-low heat until the lentils and potatos are tender about 30-40 minutes.1 bay leaf, 1 28 ounce can diced tomatoes, 8 cups water or vegetable broth, ½ cups brown lentils
- Add 1 cup of chopped kale (or opt for baby spinach if you prefer).1 cup Kale chopped
- Stir in 3 tablespoons of balsamic vinegar. Taste and adjust seasoning by stirring in 2 teaspoons of salt and ½ teaspoon of black pepper.3 tablespoons balsamic vinegar, 2 teaspoon salt, ½ teaspoon black pepper
Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 650mgPotassium: 528mgFiber: 6gSugar: 4gVitamin A: 2131IUVitamin C: 13mgCalcium: 47mgIron: 2mg
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