Hearty One-Pot Lentil Stew Recipe- Learn with Experts

Hearty One-Pot Lentil Stew Recipe- Learn with Experts :-Dinner during the week has never tasted better! It’s easy to make, filling, and healthy to eat my lentil stew. This vegan stew is the best one-pot meal because it has so many veggies, spices, and fresh herbs in it. If it’s cold outside, I want a stew recipe that will warm me up without making me feel heavy.

Aromatic herbs and warm Mediterranean spices like coriander, cumin, turmeric, and a hint of cinnamon make this vegan stew recipe’s lentils taste like a tasty party! I add fresh parsley and a little lemon juice to the end of my lentil pot to make it taste better.

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Hearty One-Pot Lentil Stew Recipe- Learn with Experts

French green lentils, which are also known as Puy lentils, hold their shape better when cooked, so I like to use them in soups and stews. I also use this bean a lot in salads and as a side dish, like in this Jeweled Couscous recipe.  Tonight for dinner, all you need is 20 minutes to work on this veggie lentil stew and another 20 minutes to let it boil. Meat eaters also love it. Put it on some stale bread and drizzle it with good extra virgin olive oil. All set to go!

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Instructions

Wash and sort lentils: 

Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

 

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Sauté firm vegetables: 

In a large heavy pot or Dutch Oven set over medium high heat,  add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add diced onions, carrot, celery, and potatoes. Cook over medium-high heat for 4 to 5 minutes, stirring regularly.

 

Add the garlic and zucchini: 

Add garlic and zucchini. Sauter for another 5 minutes, stirring regularly.

 

Add lentils, spices, tomatoes and liquid:

Add lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)

 

Simmer:

Bring everything to a boil for 5 minutes, then reduce heat to low. Cover and let simmer for 20 minutes or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)

 

Finish and serve: 

Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

Tips:

Pre-soaking Lentils: Although it is not required, pre-soaking lentils for a few hours to reduce the amount of time needed for cooking can be beneficial. You are allowed to add other vegetables such as bell peppers, spinach, or kale for the purpose of enhancing the flavour and nutritional value of the dish.

Herbs and Spices: Tailor your culinary experience to your personal preferences by experimenting with a variety of herbs and spices. Enhancing the flavour can also be accomplished by including a bay leaf or some dried thyme. In the event that you would like the stew to have a more substantial consistency, you can use either an immersion blender or a conventional blender to mix a portion of the stew before serving.

Nutrition:

• Lentils are an excellent source of plant-based protein, fiber, and various vitamins and minerals, including folate, iron, and potassium.
• This stew is low in fat and cholesterol-free if you use vegetable broth.
• The vegetables add vitamins and minerals, while the tomatoes provide antioxidants like lycopene.
• Keep an eye on the sodium content, especially if using store-bought broth with added salt. Opt for low-sodium broth if you’re watching your sodium intake.