Description
This cozy Green Lentil Stew makes for the perfect weeknight dinner. It’s a simple, hearty, and nutritious vegetarian stew filled with green lentils, carrots, onions, and garlic.
Ingredients
Scale
- 2 tablespoons olive oil
- 3 large carrots, diced
- 1 large onion, finely diced
- 2 garlic cloves, crushed or minced
- 2 cups green lentils (or brown lentils), rinsed well
- 6 cups low-sodium vegetable broth (or 6 cups water + 1 vegetable bouillon cube)
- 2 bay leaves
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced carrots and sauté for 2 minutes. Add the finely diced onion and crushed/minced garlic. Continue to sauté for 5 minutes, stirring occasionally, until the onions are softened and translucent.
- Toast Lentils: Add the rinsed green lentils to the pot. Sauté for another 3-5 minutes, stirring frequently. This brief toasting step enhances the lentils’ nutty flavor.
- Add Broth and Seasonings: Pour in the vegetable broth. Add the bay leaves, salt, and pepper. Stir well.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer gently for 30 to 45 minutes, or until the lentils are cooked through and tender. Check occasionally and add a little more water or broth if the stew becomes too thick before the lentils are cooked.
- Finish: Once the lentils are tender, remove the pot from the heat. Remove and discard the bay leaves. Taste the stew and adjust seasoning with more salt and pepper, if needed.
- Serve: Ladle the lentil stew into bowls. Garnish with fresh chopped cilantro, if desired. Serve warm.
Notes
- Lentils: Green or brown lentils work best as they hold their shape well. Red lentils will break down and create a thicker, mushier stew (which can also be delicious!). Be sure to rinse the lentils before using to remove any debris.
- Broth: Low-sodium vegetable broth keeps this recipe vegetarian/vegan. You can substitute chicken broth if preferred.
- Vegetables: Feel free to add other vegetables like diced celery, potatoes, or sweet potatoes along with the carrots and onions.
- Consistency: Lentils absorb a lot of liquid. Add more broth or water during or after cooking if you prefer a thinner stew.
- Storage: Store leftover lentil stew in an airtight container in the refrigerator for up to 4-5 days. The stew will thicken upon standing; add a splash of broth or water when reheating. Reheat gently on the stovetop or in the microwave.