Awesoem One Pot Lentil Stew That Can Win Everyone’s Heart
This recipe is very different from the way we eat lentils in India because it contains lentils along with veggies, spices and fresh herbs. So it is a kind of lentil stew but it is very easy to make and can be made in just one pot. That is why it is called one pot lentil stew. If you want some hassle-free cooking, this is a very good choice and is high in protein which you can serve for both lunch and dinner.
Yield: 6 Serving
One Pot Lentil Stew Recipe
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A nutritious, satisfying, and comforting vegetarian stew packed with brown lentils, soft root vegetables, and warm, aromatic spices. This One Pot Lentil Stew is ideal for making ahead and making for an easy weeknight dinner.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Ingredients
Base & Aromatics
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and sliced into thick coins
- 3 stalks celery, diced
- 4 cloves garlic, minced
Spices & Flavor Enhancers
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- 1 bay leaf
- 1 tbsp tomato paste
- Salt and freshly cracked black pepper, to taste
Main & Liquids
- 1 ½ cups brown or French green lentils, rinsed and picked through
- 1 medium Russet or Yukon Gold potato, peeled and cut into ½-inch cubes
- 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
- 6 cups vegetable broth (low sodium)
- 2 cups fresh baby spinach or chopped kale
- 1 tbsp fresh lemon juice (for finishing)
Instructions
- Sauté the Aromatics:Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
- Toast Spices & Tomato Paste:Add the minced garlic, cumin, smoked paprika, dried thyme, and tomato paste. Stir constantly for about 1 minute until fragrant and the paste turns a deep brick-red color.
- Simmer the Stew:Add the rinsed lentils, cubed potato, diced tomatoes with their juices, bay leaf, and vegetable broth. Stir well to scrape up any browned bits from the bottom of the pot. Bring to a rapid boil.
- Cook until Tender:Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer gently for 25 to 30 minutes, or until the lentils and potatoes are fork-tender.
- Finish & Season:Remove from heat and discard the bay leaf. Stir in the fresh spinach or kale, letting the residual heat wilt the greens (about 2 minutes). Stir in the fresh lemon juice, then taste and adjust seasoning with salt and pepper.
Notes
- Lentil Choice: Brown or French green lentils hold their shape best during cooking. Red lentils break down completely and will turn the stew into a thick puree/dal rather than a chunky stew.
- Texture Adjustments: If you prefer a creamier base without dairy, scoop out 2 cups of the cooked stew, blend it in a high-speed blender until smooth, and stir it back into the pot.
- Storage & Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. The stew thickens as it sits in the fridge; simply splash in a little extra water or broth when reheating.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 169Total Fat: 6gSaturated Fat: 1gUnsaturated Fat: 5gSodium: 981mgCarbohydrates: 24gFiber: 7gSugar: 6gProtein: 8g
