Print

Hearty One-Pot Lentil Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This Hearty One-Pot Lentil Stew is a comforting and nutritious dish perfect for a wholesome meal. Packed with green lentils, fresh vegetables, and warm spices, it simmers gently on the stovetop to develop rich flavors. The stew is finished with fresh parsley and a citrusy touch for brightness, served best with crusty bread for a satisfying experience.

Ingredients

Main Ingredients

  • 1 ½ cups green lentils
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 russet potato, small diced
  • 3 to 4 garlic cloves, minced
  • 1 small zucchini squash, diced
  • 1 (28 ounce) can diced tomatoes
  • 2 ½ cups water or low-sodium broth
  • 1 cup chopped fresh parsley, stems removed
  • Juice from half a lemon or lime

Spices & Seasonings

  • Kosher salt, a pinch
  • Black pepper, a pinch
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional)

To Serve

  • Bread (your choice, crusty bread recommended)

Instructions

  1. Wash and sort lentils: Place the lentils in a bowl, cover with water, and soak for about 10 minutes. Drain thoroughly to remove any debris or impurities.
  2. Sauté firm vegetables: Heat 2 tablespoons of extra virgin olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the chopped onion, carrot, celery, and diced potato. Cook for 4 to 5 minutes, stirring regularly until the vegetables begin to soften.
  3. Add garlic and zucchini: Stir in the minced garlic and diced zucchini. Continue sautéing for another 5 minutes, stirring often to combine and soften the vegetables.
  4. Add lentils, spices, tomatoes, and liquid: Add the soaked and drained lentils to the pot along with kosher salt, black pepper, ground coriander, cumin, turmeric, cinnamon, and cayenne pepper if using. Toss everything to combine. Then pour in the canned diced tomatoes and 2 ½ cups of water or low-sodium broth.
  5. Simmer the stew: Bring the mixture to a boil over medium-high heat and let it boil for about 5 minutes. Reduce the heat to low and cover the pot. Let the stew simmer for approximately 20 minutes, stirring occasionally, until the lentils and vegetables are tender. Add more liquid as needed during cooking to keep the stew from drying out.
  6. Finish and serve: Remove the pot from heat and stir in the chopped fresh parsley and juice of half a lemon or lime for brightness. Spoon the stew into serving bowls, drizzle with extra virgin olive oil, and serve hot alongside fresh crusty bread.

Notes

  • Soaking lentils helps reduce cooking time and improves digestibility.
  • If you prefer a thinner stew, add extra water or broth during simmering.
  • Adjust cayenne pepper to taste for mild or spicy heat.
  • This stew stores well in the refrigerator for up to 4 days and is excellent for meal prep.
  • For a vegan option, ensure the bread served is vegan-friendly.

Find it online: https://dishcooks.com/hearty-one-pot-lentil-stew-recipe/