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Hearty One-Pot Lentil Stew

Weeknight dinner never tasted so good! My lentil stew is hearty, healthy, and easy to make. This vegan stew is loaded with vegetables, spices, and fresh herbs, it is the ultimate one-pot-wonder!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6
Calories: 2474 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

  • 1 ½ cups green lentils
  • extra virgin olive oil, I used Private Reserve
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 russet potato, small diced
  • 3 to 4 garlic cloves, minced
  • 1 small zucchini squash, diced
  • kosher salt, a pinch
  • Black pepper, a pinch
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper, optional
  • 1 (28 ounce) can diced tomatoes
  • 2 ½ cup water or low-sodium broth
  • 1 cup chopped fresh parsley, stems removed
  • juice from half a lemon or lime
  • Bread to serve

Instructions

    Cup of Yum
  1. Wash and sort lentils: Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.
  2. 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.
  3. Add the garlic and zucchini: Add garlic and zucchini. Saute for another 5 minutes, stirring regularly.
  4. 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.)
  5. 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.)
  6. 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

  • Recommended for this recipe: All-natural
  • Green Lentils
  • .
  • Private Reserve
  • Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.) SAVE! Try our
  • Greek Olive Oil Bundle!
  • Coriander, cumin and turmeric powder. SAVE! Create your own bundle of spices
  • .
  • Best lentils for this recipe: Recommended for this recipe: All-natural Green Lentils.
  • Best olive oil for this recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.) SAVE! Try our Greek Olive Oil Bundle!
  • If you need to stock up on spices: Coriander, cumin and turmeric powder. SAVE! Create your own bundle of spices.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

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 Monounsaturated Fat 0.3g Sodium 216.9mg (9%) Potassium 1087.3mg (31%) 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%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 2474

% 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.