Hearty One-Pot Lentil Stew
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6
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Calories
2474 kcal
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Course
Main Course
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Cuisine
Mediterranean
Hearty One-Pot Lentil Stew
Description
The recipe involves sautéing chopped onions, carrots, celery, and potatoes in olive oil before adding garlic and zucchini to develop a hearty vegetable base. Green lentils and a blend of ground spices (coriander, cumin, turmeric, cinnamon, and optional cayenne) are incorporated, imparting warm and earthy flavor layers. Canned diced tomatoes provide acidity and body, while water or broth adds moisture for simmering until vegetables and lentils are tender.
The stew finishes with fresh parsley and a squeeze of lemon juice, adding herbal brightness and a slight tang to balance the spices. It is served with bread to absorb the flavorful broth and make a complete, satisfying meal.
Recommended ingredients include all-natural green lentils and Greek extra virgin olive oil to highlight quality components. The recipe suggests using specific spice blends for the intended flavor profile and adjusting liquid during the simmer to maintain a stew-like consistency.
Ingredients
- 1 ½ green lentils
- extra virgin olive oil I used Private Reserve
- 1 yellow onion chopped, medium
- 1 carrot chopped, large
- 2 celery chopped, stalks
- 1 russet potato small diced
- 3 to 4 garlic minced, cloves
- 1 zucchini squash diced, small
- kosher salt a pinch
- black pepper a pinch
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper optional
- 1 diced tomatoes 28 ounce can
- 2 ½ cup water or low-sodium broth
- 1 cup parsley stems removed, chopped, fresh
- lemon juice from half a lemon or lime
- bread to serve
Instructions
- Wash and sort lentils: Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
- Saute firm vegetables: In a large heavy pot or Dutch Oven set over medium high heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add diced onions, carrot, celery, and potatoes. Cook over medium-high heat for 4 to 5 minutes, stirring regularly.
- Add the garlic and zucchini: Add garlic and zucchini. Saute for another 5 minutes, stirring regularly.
- Add lentils, spices, tomatoes and liquid: Add lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)
- Simmer: Bring everything to a boil for 5 minutes, then reduce heat to low. Cover and let simmer for 20 minutes or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)
- Finish and serve: Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.
Notes
- Sort and wash green lentils before cooking to remove debris and improve texture.
- Use organic extra virgin olive oil to enhance flavor in vegetable sautéing.
- Adjust liquid levels during simmering to keep desired stew consistency and prevent drying.
- Fresh parsley and lemon juice brighten the finished dish and should be added just before serving.
- Serve with bread to complement the hearty, spiced lentil stew.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2474 kcal
% Daily Value*
| Calories | 247.4kcal | 12% |
| Carbohydrates | 46.2g | 15% |
| Protein | 15.4g | 31% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 216.9mg | 9% |
| Potassium | 1087.3mg | 23% |
| Fiber | 18.1g | 72% |
| Sugar | 6.6g | 13% |
| Vitamin A | 2860.6IU | 57% |
| Vitamin C | 38.4mg | 43% |
| Calcium | 113.3mg | 11% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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