Description
This hearty Lentil Vegetable Stew is a cozy and nutritious dish perfect for comforting meals. Packed with tender lentils, fresh vegetables, and warming spices like cumin and paprika, it offers a delicious and wholesome option that’s easy to prepare in under an hour. Ideal for vegetarians and anyone seeking a satisfying bowl of wholesome comfort food.
Ingredients
Scale
Vegetables
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
Legumes
- 1 cup lentils
Liquids
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Rinse Lentils: Thoroughly rinse the lentils under cold running water to remove any debris or dust, ensuring they are clean before cooking.
- Sauté Aromatics: In a large pot over medium heat, sauté the chopped onion and minced garlic until soft and fragrant, about 3-5 minutes, to build a flavorful base.
- Cook Vegetables: Add the diced carrots and bell pepper to the pot and cook until they begin to soften, approximately 5-7 minutes, stirring occasionally.
- Add Lentils and Liquids: Stir in the rinsed lentils, vegetable broth, canned diced tomatoes along with their juices, cumin, and paprika to incorporate all the flavors.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently uncovered for 30 minutes, or until the lentils are tender and the stew has thickened.
- Season and Serve: Taste the stew and season with salt and pepper to your preference, then serve warm for ultimate comfort.
Notes
- For extra depth of flavor, add a bay leaf while simmering and remove before serving.
- Feel free to add other vegetables like spinach or zucchini towards the end of cooking for variety.
- Serve with crusty bread or over cooked rice for a more filling meal.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Drain and rinse canned tomatoes if you prefer a less acidic stew.
