Lentil & Root Vegetable Stew

A quick and warming stew packed with tender lentils and savory root vegetables in a flavorful broth, perfect for a cozy fall evening.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $2.05/serving

Dietary

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

Tags

• comfort food
• healthy
• quick

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (diced)
• 1 carrot (peeled, diced)
• 1 celery stalk (diced)
• 2 clove garlic (minced)
• 0.5 cup brown lentils (rinsed)
• 2 cup vegetable broth
• 0.5 teaspoon dried thyme
• 0.25 teaspoon dried rosemary (crushed)
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 2 cup spinach (packed)
• 2 tablespoon fresh parsley (chopped, for garnish)

Instructions

1. Heat olive oil in a medium saucepan or Dutch oven over medium heat. Add the yellow onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
2. Add minced garlic, rinsed lentils, dried thyme, dried rosemary, salt, and black pepper to the saucepan. Stir and cook for 1 minute until fragrant.
3. Pour in the low-sodium vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until lentils are tender.
4. Stir in the fresh spinach and cook for 1-2 minutes, or until wilted. Taste and adjust seasoning if needed.
5. Ladle the stew into bowls and garnish with fresh parsley before serving.

Notes

For a thicker stew, you can mash a small portion of the lentils against the side of the pot. Leftovers are delicious and can be stored in the refrigerator for up to 3-4 days.

Nutrition (per serving)

• Calories: 280
• Protein: 18.2 g
• Carbohydrates: 38 g
• Fat: 7 g
• Fiber: 15.5 g
• Sodium: 320 mg
• Saturated Fat: 1 g
• Sugar: 5.2 g