Hearty Lentil Stew

5 from 2 votes

Made in one-pot, this warming lentil stew is packed with protein and fiber, making it the perfect satiating winter meal.

Prep Time15

Cook Time45

Total Time1

Course: dinner, lunch

Cuisine: American

Servings: bowls

Calories: 371kcal

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion finely chopped
3-4 carrots peeled and finely chopped
3-4 celery ribs finely chopped
8 ounces cremini mushrooms stems removed and finely chopped
3-4 garlic cloves minced
2 teaspoons dried oregano
2 teaspoons dried thyme
½ teaspoon smoked paprika
1 cup french lentils soaked*
10 ounces yukon or russet potatoes diced into 1-inch cubes
4 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire optional
2 ounces chopped spinach
juice of 1 lemon

US Customary - Metric

Instructions

In large pot, warm the olive oil over medium heat. Add the onion, celery and carrot. Cook until onion is translucent, for about 5 minutes.
To the pot, add the mushrooms, garlic, dried oregano, dried thyme and smoked paprika. Cook and stir intermittently, until the mushrooms begin to release their liquid, for about 5 minutes.
Next, add the potatoes and lentils with the vegetable broth. Bring to a simmer and cook for about 20 minutes, or until lentils and potatoes are tender.
Lastly, stir in the tomato paste and vegan Worcestershire. Add chopped spinach to the pot, cover and cook for 5 minutes more, until the spinach has wilted.
Remove pot from heat. Squeeze in lemon juice and stir to combine. Season with salt & pepper, to taste. Serve warm and enjoy!

Notes

*Add the dry lentils to a large bowl and cover with water by a few inches. Allow to soak for at least an hour, or up to overnight. Rinse in a strainer before adding to recipe. This will shorten the cooking time and make the lentils easier to digest. French lentils hold their shape best but you can also use brown/green lentils in their place.

Nutrition