Hearty One-Pot Lentil Stew (Print Version)
# Ingredients:
→ Base Vegetables & Oil
01 -
2 tablespoons olive oil
02 -
1 large onion, diced
03 -
3 medium carrots, diced
04 -
3 celery stalks, diced
05 -
4 garlic cloves, minced
→ Seasonings
06 -
1½ teaspoons ground cumin
07 -
1½ teaspoons paprika
08 -
1 teaspoon dried thyme
09 -
1 teaspoon salt
10 -
1 teaspoon black pepper
→ Main Ingredients
11 -
1½ cups green lentils
12 -
1 large russet potato, peeled and cut into small cubes
13 -
2 cans (15 ounces each) fire-roasted diced tomatoes
14 -
6 cups low-sodium vegetable broth
15 -
2 cups baby spinach
# Instructions:
01 -
Heat olive oil in a heavy-bottomed pot over medium heat. Toss in the diced onions, carrots, and celery, then let them cook for about 10 minutes until they become nice and tender.
02 -
Stir in the minced garlic along with cumin, paprika, thyme, salt, and pepper. Let everything cook together for about a minute until the garlic releases its wonderful aroma.
03 -
Pour in the lentils, potato cubes, fire-roasted tomatoes, and vegetable broth. Bring everything to a rolling boil, then lower the heat and let it gently simmer for 30 to 35 minutes. Give it an occasional stir to keep things moving.
04 -
When the lentils are soft and cooked through, grab an immersion blender and partially blend the stew right in the pot to create a nice thick texture. If you don't have one, just scoop out about 2 cups of the stew, blend it until smooth in a regular blender, then pour it back in.
05 -
Add the baby spinach to the pot and let it cook for another 2 to 3 minutes until the leaves wilt down and blend into the stew.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.
02 -
To reheat, warm it up in a saucepan on the stove or microwave individual portions for a few minutes.