One Pot Lentil and Vegetable Stew
A hearty, budget friendly stew made with pantry staples. It feeds six, freezes well and travels easily, so it is perfect for a busy week or a neighbor who needs a meal.
If you only learn one recipe this season, make it this one. Lentils cook in about half an hour with no soaking, and a bag costs very little. Add a few vegetables and a can of tomatoes, and you have a filling dinner for six with leftovers for lunch.
It is also one of the easiest meals to bring to someone who is sick, grieving or home with a new baby. It reheats well and tastes even better the next day.
- Serves
- 6
- Prep
- 15 min
- Cook
- 40 min
- 1Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, stirring now and then, until soft.
- 2Add the garlic and cook for 1 minute more.
- 3Stir in the lentils, tomatoes, broth, cumin, thyme and bay leaf. Bring to a boil.
- 4Lower the heat, cover and simmer for 30 to 35 minutes, until the lentils are tender.
- 5Remove the bay leaf. Stir in the greens and cook for 2 minutes, until wilted.
- 6Stir in the lemon juice, then add salt and pepper to taste.
Lentils do not need to be soaked. Just rinse them and pick out any small stones.
Make it ahead
When you reheat soup or stew, the USDA says to bring it to a rolling boil1.
- Use red lentils for a softer, creamier stew (they cook faster, about 20 minutes)
- Swap sweet potato for one of the carrots
- Use frozen spinach instead of fresh
- Add a can of chickpeas for extra protein
- Serve over brown rice to stretch it further
Looking for more ways to stretch your groceries? Read our guide to eating healthy on a budget, or learn how to bring a meal to someone safely.
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