Description
A hearty, fiber-packed Rustic Vegetable and Lentil Stew filled with tender lentils, fresh vegetables, and aromatic herbs. This nourishing Mediterranean-inspired stew is naturally vegan and gluten-free, perfect for a wholesome and comforting meal.
Ingredients
Vegetables and Lentils
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 can diced tomatoes (14.5 oz)
Liquids and Seasonings
- 5 cups vegetable broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
Instructions
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery and sauté for about 5-7 minutes until the vegetables are softened and fragrant.
- Add remaining ingredients: To the pot, add the diced potatoes, dried lentils, canned diced tomatoes (including juices), vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine all ingredients thoroughly.
- Simmer the stew: Bring the mixture to a gentle boil, reduce heat to low, cover the pot, and let it simmer for 35 to 45 minutes. Cook until lentils are tender and the vegetables are cooked through, stirring occasionally to prevent sticking.
- Final seasoning and serving: Taste the stew and adjust salt and pepper as needed. Serve hot, optionally with a garnish of fresh herbs or a side of crusty bread.
Notes
- Add fresh spinach or kale at the end of cooking for extra nutrients and color.
- Use red lentils instead of brown or green lentils for a creamier texture.
- For a thicker stew, mash a portion of the lentils and vegetables before serving.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup, Stew
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
