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Lentil and Vegetable Stew

A hearty, budget-friendly stew made with lentils and vegetables. Perfect for a nutritious meal that won't break the bank.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils rinsed
  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14.5 oz
  • 1 cup spinach chopped
  • to taste salt and pepper

Equipment

  • Large pot with lid
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
  2. Add garlic and thyme, stirring for another minute until fragrant.
  3. Stir in lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  4. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

Notes

Chef's Tips:
• For a thicker stew, mash some of the lentils against the pot's side with a spoon.
• Avoid overcooking the lentils to prevent them from becoming mushy.
• Serve with a dollop of yogurt for added creaminess.
Food Safety:
• Ensure lentils are cooked thoroughly to avoid foodborne illness.
• Store leftovers in the refrigerator within two hours of cooking.