Description
A delicious and nutrient-dense Lentil and Vegetable Stew that combines earthy legumes with vibrant aromatics, providing explosive flavor depth and superior texture.
Ingredients
Scale
2 cups Dried Green or Brown Lentils
3 tablespoons Extra Virgin Olive Oil
1 large Yellow Onio
3 medium Carrots
3 stalks Celery
5 cloves Garlic
2 tablespoons Tomato Paste
6 cups Vegetable Broth
1 large Sweet Potato
2 cups Dinosaur Kale or Spinach
1 teaspoon Dried Thyme
1 teaspoon Smoked Paprika
1 tablespoon Lemon Juice
Instructions
- Heat the Extra Virgin Olive Oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 8-10 minutes until softened
- Add the minced garlic, tomato paste, dried thyme, and smoked paprika. Stir constantly for 2 minutes to toast the spices
- Deglaze the pot with a splash of vegetable broth, scraping up any browned bits. Add the remaining broth, rinsed lentils, and cubed sweet potatoes
- Bring the stew to a gentle boil, then reduce the heat to low, partially cover, and simmer for 25-30 minutes until lentils are tender
- Stir in the chopped kale or spinach and let wilt for about 2 minutes. Turn off the heat and stir in lemon juice. Season with salt and pepper as needed
Notes
Rinse the lentils thoroughly to remove dust.
Do not add salt until the end to ensure lentils remain tender.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg