One-Pot Vegetable & Lentil Stew for Cozy Nights In
This One-Pot Vegetable & Lentil Stew is a comforting and nourishing dish perfect for cold nights.
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Servings: 6 bowls
Calories: 250kcal
Equipment
- Large pot
Ingredients
For the Stew
- 1 cup green or brown lentils rinsed
- 2 cups fresh spinach or kale
- 2 sticks celery diced
- 2 medium carrots chopped
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth low-sodium
- 1 can diced tomatoes canned
For Seasoning
- 1 teaspoon thyme
- 2 leaves bay leaves remember to remove before serving
- to taste black pepper
- to taste salt start with a pinch
Instructions
Step-by-Step Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for about 3–4 minutes until softened.
- Incorporate 2 chopped carrots and 2 stalks of diced celery. Stir and cook for 5 minutes, allowing the vegetables to soften.
- Add 1 cup of rinsed green or brown lentils and 4 cups of vegetable broth. Stir well and bring to a gentle boil for about 10 minutes.
- Stir in 1 can of diced tomatoes, 1 teaspoon of thyme, and 2 bay leaves. Season with salt and black pepper. Reduce heat to low, cover, and simmer for 20 minutes.
- Remove the bay leaves and fold in 2 cups of fresh spinach or kale. Cook for another 5 minutes until wilted.
- Ladle the stew into bowls and enjoy the warm, nourishing goodness.
Notes
Feel free to mix and match vegetables based on preference. Consider portioning for freezing for a quick meal later.
Nutrition
Serving: 1bowl | Calories: 250kcal | Carbohydrates: 40g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 400mg | Potassium: 800mg | Fiber: 10g | Sugar: 4g | Vitamin A: 3000IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 4mg