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Hearty Lentil Vegetable Stew

Bowl of hearty Lentil Vegetable Stew with assorted vegetables and lentils
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A comforting bowl of goodness filled with wholesome lentils and fresh vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, diced
  • 2 large Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 8 ounces Cremini Mushrooms, sliced
  • 1 medium Sweet Potato, peeled and cubed
  • 1 1/2 cups Brown or Green Lentils, rinsed
  • 1 (28-ounce) can Diced Tomatoes, undrained
  • 8 cups Vegetable Broth
  • 2 teaspoons Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 2 Bay Leaves
  • 1 teaspoon Smoked Paprika
  • Salt and Black Pepper, to taste
  • 1 bunch Kale or Swiss Chard, leaves chopped (optional)
  • 1 tablespoon Balsamic Vinegar or Lemon Juice (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add onion, carrots, and celery; sauté for 8-10 minutes until onion is translucent.
  3. Stir in mushrooms; cook for 5-7 minutes until browned.
  4. Add garlic; cook for 1 minute while stirring.
  5. Mix in thyme, rosemary, and smoked paprika; sauté for 30 seconds.
  6. Deglaze the pot with a splash of vegetable broth, scraping up browned bits.
  7. Add remaining broth, diced tomatoes, sweet potato, lentils, and bay leaves; combine.
  8. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes.
  9. Once lentils are tender, remove bay leaves, season with salt and pepper.
  10. If using, stir in kale or Swiss chard and let wilt off the heat for 5-10 minutes.
  11. Finish with balsamic vinegar or lemon juice just before serving.

Notes

Best when made ahead; it tastes even better the next day! Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/lentil-vegetable-stew/

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