Lentil Potato Stew (Print Version)
# Ingredients:
→ Veggies & Base
01 -
3 medium potatoes, cut into small chunks
02 -
2 big carrots, chopped
03 -
2 celery sticks, diced
04 -
1 large onion, finely chopped
05 -
3 garlic cloves, finely minced
06 -
2 tablespoons of olive oil
07 -
1 can (14.5 oz) chopped tomatoes with juice
08 -
2 cups of spinach or kale (optional)
→ Spices & Pantry
09 -
8 cups of veggie stock or broth
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1 1/2 cups of dried lentils (green or brown), washed
11 -
1 teaspoon each of cumin powder and smoked paprika
12 -
1/2 teaspoon of rosemary
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1/2 teaspoon of thyme leaves
14 -
Pinch of black pepper and salt, to your taste
15 -
Chopped fresh parsley for topping
# Instructions:
01 -
In a big pot, warm the olive oil over medium. Toss in the onion, carrots, and celery, stirring every so often. Cook until they soften and smell amazing, about five minutes.
02 -
Stir in the finely chopped garlic and cook briefly—about a minute. You'll know it's ready when it starts smelling good.
03 -
Throw in the lentils, potato chunks, canned tomatoes (juice and all), veggie broth, and your spices - cumin, paprika, rosemary, thyme, salt, and pepper.
04 -
Turn up the heat until the pot bubbles gently, then drop the heat low. Cover it up and let it simmer quietly for 30 to 40 minutes, long enough for the lentils and potatoes to soften.
05 -
If you're using leafy greens like spinach or kale, mix them in near the very end—just 5 minutes—so they wilt nicely.
06 -
Give it a taste, tweak the seasoning if you think it needs it, and ladle it into bowls. Sprinkle fresh parsley on top before serving it hot.
# Notes:
01 -
Packed with lentils and hearty potatoes, this dish serves up a savory, protein-filled broth that's super comforting. Want it creamier? Blend a portion of it.
02 -
Save your leftovers in the fridge for up to 4 days, or toss in the freezer where it'll last up to 3 months.
03 -
Switch it up! Add zucchini or bell peppers to make it even heartier if you like.