Go Back

One-Pot Lentil and Vegetable Stew

A hearty, budget-friendly vegetarian stew with red lentils, carrots, spinach and warm spices. One pot, 40 minutes, and it freezes beautifully.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1 1/2 cups red lentils rinsed
  • 1 can (14 oz) diced tomatoes
  • 6 cups low-sodium vegetable broth
  • 3 cups baby spinach
  • Juice of 1/2 lemon
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook 6 to 8 minutes until softened.
  2. Stir in the garlic, cumin, paprika and turmeric and cook 1 minute until fragrant.
  3. Add the lentils, tomatoes and broth. Bring to a boil, then reduce to a simmer.
  4. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft.
  5. Stir in the spinach until wilted, then add the lemon juice. Season with salt and pepper.

Notes

Serving Suggestions: Top with a spoonful of plain yogurt and fresh cilantro. Serve with crusty whole-grain bread or over brown rice.
Storage: Refrigerate up to 5 days or freeze up to 3 months. The stew thickens as it sits; add a splash of broth when reheating.