Lentil & Vegetable Harvest Stew

Name: Lentil & Vegetable Harvest Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Cuisine: European
Ingredients: 2 tablespoon olive oil; 2 yellow onions (medium, diced); 4 clove garlic (minced); 4 carrots (diced); 4 celery stalks (diced); 1 teaspoon dried thyme; 0.5 teaspoon smoked paprika; 2 cup lentil (rinsed); 2 can diced tomato (undrained); 8 cup vegetable broth; 2 cup spinach (chopped); 1.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon fresh parsley (chopped); 1 whole-grain bread (crusty)

A rich and satisfying lentil and vegetable stew, simmered to perfection. It's incredibly flavorful served as is, or can be pureed for a smoother texture. Ideal for meal prep and perfect for a cool evening.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 12
Cuisine: European
Difficulty: Easy
Cost: $1.71/serving

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber
Low-Fat
Pescatarian
Low-Sugar

Ingredients

2 tablespoon olive oil
2 yellow onions (medium, diced)
4 clove garlic (minced)
4 carrots (diced)
4 celery stalks (diced)
1 teaspoon dried thyme
0.5 teaspoon smoked paprika
2 cup lentil (rinsed)
2 can diced tomato (undrained)
8 cup vegetable broth
2 cup spinach (chopped)
1.5 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon fresh parsley (chopped)
1 whole-grain bread (crusty)

Instructions

Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add 2 diced yellow onions, 4 diced carrots, and 4 diced celery stalks, cooking for 8-10 minutes until softened. Add 4 minced garlic cloves, 1 teaspoon of dried thyme, and 1/2 teaspoon of smoked paprika, cooking for another 1 minute until fragrant.
Stir in 2 cups of rinsed lentils, 2 cans of diced tomatoes, and 8 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 40-50 minutes, or until the lentils are tender.
Stir in 2 cups of chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
To serve whole, ladle the stew into bowls. If desired, blend a portion of the stew using an immersion blender or a regular blender (carefully, in batches) until smooth, then stir back into the remaining chunky stew or serve on the side as a creamy base. Garnish with chopped fresh parsley, if using, and serve with crusty whole-grain bread.

Notes

Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days, or can be frozen for longer storage. This stew tastes even better the next day.

Nutrition (per serving)

Calories: 250
Protein: 18.5 g
Carbohydrates: 40 g
Fat: 3 g
Fiber: 12 g
Sodium: 350 mg
Saturated Fat: 0.4 g
Sugar: 5 g