Description
This easy one-pot Lentil Stew combines green lentils, fire-roasted tomatoes, and a medley of vegetables simmered on the stovetop to create a hearty, comforting meal. Seasoned with cumin, paprika, and thyme, and finished with fresh baby spinach, this stew is both nutritious and flavorful with a creamy texture achieved by partial blending.
Ingredients
Vegetables
- 1 large onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 large russet potato, peeled and cubed small
- 2 cups baby spinach
Legumes & Canned Goods
- 1 ½ cups green lentils
- 2 (15-ounce) cans fire roasted diced tomatoes
Liquids & Oils
- 2 tablespoons olive oil
- 6 cups low sodium vegetable broth
Spices & Seasonings
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Sauté Vegetables: In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, carrots, and celery, and cook for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Seasonings and Garlic: Stir in the minced garlic, ground cumin, paprika, dried thyme, salt, and black pepper. Cook the mixture for about 1 minute until the garlic becomes fragrant but not browned.
- Add Main Ingredients and Boil: Add the green lentils, cubed russet potato, fire-roasted diced tomatoes with their juices, and 6 cups of low sodium vegetable broth to the pot. Bring everything to a rolling boil over high heat.
- Simmer the Stew: Reduce the heat to low and simmer the stew uncovered for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender.
- Blend for Creaminess: Using an immersion blender, partially blend the stew directly in the pot until you achieve a thicker, creamier consistency. Alternatively, carefully transfer about 2 cups of the stew to a high-speed blender and blend until smooth, then return the blended portion back into the pot.
- Wilt the Spinach: Add the baby spinach to the pot and cook for an additional 2 to 3 minutes until the spinach is wilted and fully incorporated into the stew.
Notes
- For a completely smooth texture, blend all or most of the stew rather than just partially.
- You can swap green lentils for brown lentils if preferred, but cooking time may vary slightly.
- Adjust seasoning at the end to taste, adding more salt or pepper if desired.
- Serve with crusty bread or over rice for a heartier meal.
- This stew stores well in the refrigerator for up to 4 days and freezes beautifully.
