Lentil and Root Vegetable Stew

A robust and warming stew brimming with hearty brown lentils, sweet carrots, tender potatoes, and aromatic herbs in a savory broth, served with crusty dairy-free bread.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: European
• Difficulty: Easy
• Cost: $2.51/serving

Dietary

• Dairy-Free
• Vegan
• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 cup yellow onion (chopped)
• 2 carrots (peeled and diced)
• 2 clove garlic (minced)
• 4 cup low-sodium vegetable broth
• 1 cup brown lentils (rinsed)
• 1 potato (large, peeled and diced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary (crushed)
• 10 ounce fresh baby spinach
• 2 slice crusty dairy-free bread

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and diced carrots and cook until softened, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the low-sodium vegetable broth, rinsed brown lentils, diced potato, dried thyme, and dried rosemary. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils and potatoes are tender.
3. Stir in the fresh baby spinach and cook until wilted, about 2-3 minutes.
4. Ladle the stew into bowls and serve hot with crusty dairy-free bread.

Notes

For a thicker stew, you can mash a portion of the lentils and potatoes against the side of the pot before serving.

Nutrition (per serving)

• Calories: 380
• Protein: 19.8 g
• Carbohydrates: 64.5 g
• Fat: 7 g
• Fiber: 18 g
• Sodium: 220 mg
• Saturated Fat: 1 g
• Sugar: 7.2 g