Is lentil stew healthy?

Yes! Lentils are packed with protein and fibre and are part of a healthy balanced diet. They help keep you feeling full and are a great source of plant-based protein .

Do lentils need to be soaked before making soup or stew?

For this recipe you do not need to soak the lentils. The lentils are added directly into the pot of stew and will cook in the vegetable broth to absorb more flavour.

Can you put dried lentils straight into a stew?

I recommend rinsing your lentils before adding them to the stew. This will remove any dirt that may be on the lentils and can also help remove any bitterness from the lentils.

Can I use canned lentils in this recipe?

Yes, however it will taste better with dried lentils. (Dried lentils will absorb the flavour of the broth and spices as they cook.) If using canned lentils you can cook the stew for just 15 minutes, since the lentils don't need to cook.

Can vegans eat lentils?

Yes. Lentils are 100% vegan and vegetarian-friendly.

Do lentils thicken stews?

Lentils can act as a great thickener in soups and stews, especially if they are pureéd. If you want to thicken a lentil stew, lightly pureé ¼ of the stew and add it back to the pot and mix.

Vegetarian and Vegan Lentil Stew

Name: Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 onion, chopped; 4 garlic cloves, finely chopped; 1 celery stalk, chopped; 2 large carrots, chopped; 2 medium russet potatoes, cut into cubes (approx 3 cups); 2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp chopped fresh rosemary; 2 tbsp fresh thyme leaves; 1 cup dry brown lentils; 4 cups vegetable broth; 1 tbsp lemon juice; 2 bay leaves; 2 cups spinach (optional)

Description

This Lentil Stew is easy to make and naturally vegetarian, vegan and gluten-free. It’s the perfect cozy meal for a cold night!

Ingredients

Units Scale

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 celery stalk, chopped
2 large carrots, chopped
2 medium russet potatoes, cut into cubes (approx 3 cups)
2 tsp smoked paprika
1/2 tsp salt
1/2 tsp pepper
2 tbsp chopped fresh rosemary
2 tbsp fresh thyme leaves
1 cup dry brown lentils
4 cups vegetable broth
1 tbsp lemon juice
2 bay leaves
2 cups spinach (optional)

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Instructions

Heat the olive oil in a large pot on medium-high heat, then add the onion, garlic, celery and carrots and sautee for 4-5 minutes.
Add the potatoes, smoked paprika, salt, pepper, rosemary and thyme and mix everything together letting cook for 1-2 minutes until all the vegetables are evenly coated in the spices.
Rinse the lentils in a strainer under some water for 30 seconds (this will remove any dirt) and add the lentils, vegetable broth, lemon juice and bay leave and mix everything together.
Reduce the heat, cover and let simmer on low for 30-45 minutes until the lentils are cooked through.
Remove the lid and mix in the spinach before serving.

Notes

Use brown lentils in this recipe if you want the lentils to hold their shape. If you prefer a softer lentil stew that is more like a soup, you can use red lentils.

Use fresh rosemary and thyme for the best flavour. If you don’t have these available you can use them dried, or use 2 tsp of herbs de Provence.

Go for low sodium vegetable broth. This way you have more control over how salty the stew is and can add more salt as needed.

Nutrition

Serving Size: 1/6th of recipe
Calories: 250
Sugar: 5g
Sodium: 500mg
Fat: 6.2g
Saturated Fat: 1g
Carbohydrates: 36.2g
Fiber: 11g
Protein: 14.2g