Spiced Lentil Stew with Potatoes
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
379 kcal
Spiced Lentil Stew with Potatoes
Description
This stew uses green or brown lentils combined with diced Yukon Gold potatoes, celery, onion, and garlic for a satisfying vegetable base. The spices — ground cardamom, cinnamon, and cloves — add subtle warmth and complexity throughout the long simmer. The lentils absorb the vegetable broth and tomato sauce, producing a rich, thick consistency. Finishing with fresh lemon zest and lemon juice cuts through the rich flavors and adds freshness.
The lentils and potatoes become tender after about 25 minutes of simmering, resulting in a stew with a balanced texture between soft lentils and potato chunks. This dish is enhanced by topping with minced parsley, which adds a mild herbal note.
The stew is well-suited for leftovers, as the flavors deepen after a day. It can be served on its own or over toast for a heartier meal. Season to taste with salt and pepper at the end to balance the spices and acidity.
Storage is easy and reheating improves the taste. This dish benefits from pantry staples like lentils and spices, making it practical to prepare regularly.
Ingredients
- 3 celery stalks
- 1 Yukon Gold potatoes large
- 1 yellow onion small
- 1 tablespoon olive oil
- ¼ teaspoon salt sea salt
- 1 clove garlic
- 1 1/2 cups green lentils or brown lentils
- 1 teaspoon ground cardamom
- 1 ½ teaspoon ground cinnamon
- ⅛ ground cloves
- 4 to 5 cups vegetable broth low-sodium
- ½ cup tomato sauce or crushed tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- salt to taste
- parsley for topping
Instructions
- Rinse the celery and potato. Mince the celery and onion. Heat a large stock-pot to medium heat and add the olive oil followed by the onion and celery. Cook, stirring occasionally, until the onion mixture has softened and is fragrant, 8 or so minutes.
- While the onion mixture is cooking, dice the potato and mince the garlic. Stir in the potatoes and cook for another few minutes then finish with the garlic.
- Rinse the lentils and add to the pot shortly after the garlic. Follow closely with the spices and broth. Bring to a boil, reduce to a simmer, reduce to a simmer, cover, and cook until the lentils are just about tender; 25 or so minutes
- Stir in the tomato, lemon zest, and juice. Cook for another 5 to 10 minutes. Taste and adjust seasoning. Top with minced parsley before serving.
Notes
- This stew improves in flavor after resting overnight; reheat before serving.
- Serve reheated stew over toast for a filling meal.
- Keep pantry staples like lentils and spices on hand for easy preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Protein | 20.6g | 41% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.7g | 4% |
| Sodium | 366mg | 15% |
| Fiber | 11.9g | 48% |
| Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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