This Harvest Vegetable Lentil Stew is a hearty and wholesome dish perfect for a cozy meal. It’s packed with nutritious vegetables and protein-rich lentils, making it incredibly satisfying and easy to prepare.
Key Ingredients & Substitutions:
- Lentils: Brown or green lentils work best. Red lentils can be used but will break down more.
- Vegetables: Carrots, celery, and potatoes are core. Feel free to add squash, zucchini, or bell peppers.
- Broth: Vegetable broth is ideal. Water can be used, but broth adds more flavor.
- Canned Tomatoes: Diced or crushed tomatoes are fine.
- Herbs: Dried thyme and bay leaf are classic. Fresh parsley or rosemary are great additions at the end.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped (for garnish, optional)
How Much Time Will You Need?
- Total Time: 50-60 minutes
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Servings: 6
- Calories per serving: Approximately 250-300
- Tools Needed: Large pot or Dutch oven, chopping board, knife.
Step-by-Step Instructions:
1. Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally.
2. Add Garlic and Lentils
Stir in the minced garlic and cook for another minute until fragrant. Add the rinsed lentils to the pot, stirring to combine them with the vegetables.
3. Combine Liquids and Seasonings
Pour in the vegetable broth and diced tomatoes. Add the diced potatoes, dried thyme, and bay leaf. Stir well to mix all ingredients.
4. Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-35 minutes. Cook until the lentils are tender and the vegetables are cooked through.
5. Season and Serve
Remove the bay leaf before serving. Season the Harvest Vegetable Lentil Stew with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley if desired.
Storage Instructions:
Leftover Harvest Vegetable Lentil Stew can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. You might need to add a splash of broth or water if it’s too thick.
Frequently Asked Questions (FAQ):
Can I use red lentils instead?
Yes, but red lentils break down more and will give a creamier, less chunky stew.
Do I need to soak the lentils?
No, brown and green lentils do not require soaking before cooking. Just a quick rinse is enough.
Can I add other vegetables?
Absolutely! Feel free to add spinach, kale, corn, or peas in the last 10 minutes of cooking.
Is this Harvest Vegetable Lentil Stew freezer-friendly?
Yes, this stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this stew thicker?
For a thicker stew, you can mash a portion of the potatoes or lentils against the side of the pot.
What can I serve with this stew?
This hearty Harvest Vegetable Lentil Stew is delicious on its own, or served with crusty bread for dipping.