This stew is for you—it’s super delicious, super hearty, and super easy to make. Featuring nutrient-rich ingredients.
Yield: 12cups
Prep Time: 15 minutesmins
Cook Time: 25 minutesmins
Total Time: 40 minutesmins
Ingredients
2tablespoonsolive oil
2cupssmall diced red onion
2cupssmall diced carrot
2clovesgarlic, minced or grated
2cupssmall diced bell pepper, red, orange, or yellow
2cupssliced mushrooms, button, shiitake, cremini or baby bella
1cupsmall diced celery, ~2 stalks
2tablespoonstomato paste, or 1 cup tomato puree
¼teaspoonkosher salt
2 ¼cupsdry green or tan lentils, ~1 pound
2bay leaves
1teaspoondried thyme
1quartvegetable broth, 4 cups
1 to 2handfuls baby spinach leaves
Ground black pepper to taste
Instructions
In a medium to large pot, add the oil and warm over medium-high heat. Add the onions, carrots and garlic and sauté for 3 or 4 minutes.
Then add the peppers, mushrooms and celery, and sauté until the veggies begin to soften, about 4 to 5 minutes. Add the tomato paste (or puree) and salt, and stir to coat the vegetables.
Add the lentils, bay leaves, thyme and broth. Bring to a boil, cover the pot partially with a lid, and simmer for 30 minutes, until the lentils are firm, yet tender (al dente).
Stir in the spinach and let it wilt into the hot lentil stew. Season with ground black pepper and additional salt to taste.
Notes
Note: Use dried green or tan lentils for this recipe, not red (red lentils have a softer consistency and will become too mushy). You can also easily swap in 3 to 4 cans drained and rinsed beans (black beans, chickpeas, cannellini, shelled edamame, and so on) or purchase canned-precooked lentils. Because these options are already cooked, add when all of the liquid is already incorporated and simmering.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.