Description
This Hearty Green Lentil and Vegetable Stew is a flavorful, comforting Mediterranean-inspired vegan dish packed with nutritious lentils, fresh vegetables, and aromatic spices. Perfect for a wholesome weeknight meal, it’s easy to prepare on the stovetop and offers warming, satisfying flavors with each bite.
Ingredients
Legumes
- 1½ cups dried green lentils
Vegetables
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 russet potato, diced
- 1 small zucchini, diced
- 3–4 garlic cloves, minced
Spices
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- Up to ½ tsp cayenne pepper (optional)
Liquids and Others
- 2 tbsp extra-virgin olive oil, plus more for serving
- 1 can (28 oz) diced tomatoes
- 2½ cups vegetable broth or water, plus more as needed
- 1 cup chopped fresh parsley
- Juice of ½ lemon or lime
- Salt and black pepper, to taste
Instructions
- Prepare Lentils and Vegetables: Rinse the green lentils thoroughly and soak them in water for 10 minutes, then drain. Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Sauté the chopped onion, carrot, celery, and diced potato for about 5 minutes until they start to soften.
- Add Garlic and Zucchini: Stir in the minced garlic and diced zucchini, cooking for an additional 5 minutes to release their flavors and soften the vegetables further.
- Combine Lentils, Spices, Tomatoes, and Broth: Add the drained lentils, ground coriander, cumin, turmeric, cinnamon, and optional cayenne pepper to the pot. Pour in the canned diced tomatoes along with their juice and 2½ cups of vegetable broth or water. Season with salt and black pepper to taste. Stir well to combine all ingredients.
- Simmer the Stew: Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 30 minutes until the lentils and potatoes are tender. Check occasionally and add more broth or water if the stew becomes too thick.
- Finish and Serve: Stir in the chopped fresh parsley and the juice of half a lemon or lime. Adjust seasoning as needed. Serve each bowl finished with a drizzle of extra-virgin olive oil for added richness and flavor.
Notes
- When reheating, add a splash of water or vegetable broth if the stew has thickened too much, as the lentils absorb liquid over time.
- This stew can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- For a spicier stew, increase the cayenne pepper according to your heat preference.