Description
Lentil Stew
This hearty lentil stew, inspired by Evergreenkitchen, is a comforting dish that’s easy on the wallet but full of flavors. Dried red lentils, fresh vegetables, and a mix of smoky spices create a nourishing bowl perfect for cozy evenings. The addition of lemon juice and balsamic vinegar adds a zesty freshness that makes this stew truly unforgettable.
½ cup celery, diced
2 tbsp olive oil
1 cup carrot, diced
3 tsp minced garlic
1 cup yellow onion, diced
1 tbsp balsamic vinegar
1 tbsp smoked paprika
¼ tsp turmeric
¼ tsp cumin
1 cup red lentils, rinsed
4 cups vegetable stock
2 tbsp lemon juice
3 cups baby spinach
1 can (15 oz) fire-roasted tomatoes
Directions:
1. Heat olive oil in a Dutch oven. Cook onions for 8 minutes. Add carrots and celery, cook for 2 more minutes.
2. Add olive oil and spices, then garlic. Cook for 1-2 minutes.
3. Add broth, red lentils, cover, and simmer for 15 minutes.
4. Stir in tomatoes, bring to a boil, add spinach, and remove from heat. Stir in balsamic vinegar.
Prep Time: 10 min
Kcal: 142
Step-by-Step Guide
Follow these detailed instructions for a perfect lentil stew every time.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 8 minutes.
- Add the diced carrots and celery to the pot. Cook, stirring, for another 2 minutes to allow the vegetables to begin softening.
- Push the vegetables to the side. Add a small drizzle more oil if the pot is dry, then add the smoked paprika, turmeric, and cumin. Let the spices toast for 30 seconds until fragrant. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
- Pour in the vegetable stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the rinsed red lentils. Stir to combine, cover the pot, and reduce the heat to a gentle simmer. Cook for 15 minutes, or until the lentils are tender.
- Uncover the pot and stir in the can of fire-roasted tomatoes (with their juices). Increase the heat to bring the stew back to a low boil.
- Once boiling, add the baby spinach and immediately remove the pot from the heat. The residual heat will wilt the spinach perfectly. Finally, stir in the balsamic vinegar and fresh lemon juice.
Serving Suggestions
This versatile stew pairs beautifully with several sides. For a classic combination, serve it over a bed of fluffy couscous, quinoa, or brown rice to soak up the flavorful broth. A slice of crusty artisan bread or warm naan is perfect for dipping. To add a creamy contrast, top each bowl with a dollop of plain yogurt or a sprinkle of crumbled feta cheese. For a fresh element, garnish with chopped fresh parsley or cilantro.
How-to Summary
Sauté onions, carrots, and celery. Toast spices and garlic. Simmer lentils in broth until tender. Stir in tomatoes, wilt spinach off the heat, and finish with vinegar and lemon juice.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape better but require 25-30 minutes of simmering. Red lentils, as used here, break down to create a creamier stew.
How can I make this stew in a slow cooker?
Sauté the vegetables and toast the spices on the stove first for maximum flavor. Then transfer everything except the spinach, vinegar, and lemon juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the remaining ingredients just before serving.
Is this stew freezer-friendly?
Absolutely. Cool the stew completely and store it in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of water or broth if needed.
How do I make it more protein-rich?
Add a can of drained chickpeas or white beans with the tomatoes. For a heartier version, brown ½ pound of ground turkey or sausage with the onions at the beginning.
My stew is too thick. How can I thin it?
Simply stir in additional vegetable broth or water, ¼ cup at a time, until you reach your desired consistency. Reheat gently before serving.
Common Mistakes to Avoid
- Skipping the Rinse: Always rinse red lentils to remove any debris and prevent a gritty texture.
- Burning the Spices: Toasting spices unlocks their flavor, but cook them only for 30-60 seconds with the garlic to avoid a bitter taste.
- Overcooking the Spinach: Add the spinach after removing the pot from heat. The residual heat will wilt it perfectly without turning it mushy.
- Forgetting the Acid: The balsamic vinegar and lemon juice are crucial. They brighten the entire dish, so don’t omit them.
Conclusion
This hearty lentil stew is the epitome of wholesome, budget-friendly comfort food. Its rich, smoky flavors and creamy texture from the red lentils make it a satisfying meal on its own. By following the step-by-step guide and avoiding common pitfalls, you can easily master this nutritious recipe. Perfect for meal prep and easily adaptable, this stew is sure to become a reliable favorite in your weekly rotation.