Description
This hearty one-pot lentil stew is a flavorful, wholesome dish packed with green lentils, vibrant vegetables, Mediterranean spices, and fresh herbs. It’s vegan, easy to make, and perfect for a weeknight dinner.
Ingredients
- 1 1/2 cups green lentils
- Extra virgin olive oil
- 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 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can diced tomatoes
- 2 1/2 cups water or low-sodium broth
- 1 cup chopped fresh parsley, stems removed
- Juice from half a lemon or lime
- Bread, for serving
Instructions
1. Place lentils in a bowl, cover with water, and soak for about 10 minutes. Drain well.
2. In a large heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add onion, carrot, celery, and potatoes. Sauté for 4 to 5 minutes, stirring regularly.
3. Add garlic and zucchini to the pot. Sauté for another 5 minutes, stirring frequently.
4. Add lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne (if using). Stir to combine.
5. Add diced tomatoes and water or broth. Stir everything together.
6. Bring to a boil for 5 minutes, then reduce heat to low. Cover and simmer for about 20 minutes until vegetables are tender and lentils are fully cooked. Stir occasionally and add more liquid if needed.
7. Remove from heat. Stir in fresh parsley and lemon or lime juice.
8. Serve hot in bowls, drizzled with extra virgin olive oil and a side of crusty bread.
Notes
Green lentils hold their shape well and are perfect for this stew.
Adjust spice levels to your preference by omitting or increasing the cayenne.
This stew stores well in the fridge for 4–5 days and freezes beautifully.
For added richness, drizzle each serving with more olive oil or a sprinkle of nutritional yeast.