Description
One pot lentil stew made with green lentils, vegetables, warm Mediterranean spices, and fresh herbs. A hearty vegan dinner ready in 40 minutes.
Ingredients
1 ½ cups green lentils, rinsed and drained
2 tablespoons extra virgin olive oil, plus more for serving
1 medium yellow onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
1 small russet potato, diced
3 to 4 garlic cloves, minced
1 small zucchini, diced
Pinch of kosher salt
Pinch of black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper (optional)
1 (28-ounce) can diced tomatoes
2 ½ cups water or low-sodium vegetable broth
1 cup fresh parsley, chopped
Juice of ½ lemon or lime
Crusty bread for serving
Instructions
1. Place the lentils in a bowl and cover with water. Rinse well and soak for about 10 minutes, then drain thoroughly.
2. In a large heavy pot set over medium-high heat, warm 2 tablespoons olive oil. Add the onion, carrot, celery, and potato. Cook for 4 to 5 minutes, stirring often, until slightly softened.
3. Stir in the garlic and zucchini. Continue sautéing for another 5 minutes.
4. Add the lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Stir to coat the vegetables evenly in the spices.
5. Pour in the diced tomatoes and water or broth. Bring the mixture to a boil for about 5 minutes.
6. Reduce heat to low, cover, and simmer for about 20 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more liquid if needed.
7. Remove from heat and stir in the chopped parsley and lemon or lime juice.
8. Serve warm with a drizzle of olive oil and crusty bread on the side.
Notes
Green or brown lentils work best as they hold their shape.
Adjust cayenne for desired heat level.
Stew thickens as it sits; add broth when reheating if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop
- Cuisine: Mediterranean