Print

Hearty One-Pot Lentil Stew: Your Ultimate Weeknight Wonder

One-Pot-Lentil-Stew
Print Recipe

This One-Pot Lentil Stew is the perfect vegan weeknight dinner! Loaded with vegetables, protein-packed lentils, and warm spices, it’s healthy, hearty, and easy to make in just 40 minutes.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 small russet potato, diced
  • 1 small zucchini squash, diced
  • 1 ½ cups green lentils, rinsed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper (optional)
  • Kosher salt & black pepper, to taste
  • 1 (28 oz) can diced tomatoes with juices
  • 2 ½ cups water or low-sodium broth
  • 1 cup chopped fresh parsley
  • Juice from ½ lemon or lime
  • Crusty bread, for serving

Instructions

  1. Soak the lentils in water for 10 minutes, then drain.
  2. Heat olive oil in a large Dutch oven. Sauté onion, carrot, celery, and potato for 4-5 minutes.
  3. Add garlic and zucchini. Cook for 5 minutes until fragrant.
  4. Stir in lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Toast spices for 1 minute.
  5. Add diced tomatoes with juice and water or broth. Stir and bring to a boil for 5 minutes.
  6. Reduce heat, cover, and simmer 20 minutes until lentils are tender and stew thickens.
  7. Remove from heat. Stir in parsley and lemon/lime juice.
  8. Serve warm with a drizzle of olive oil and crusty bread.

Notes

For best flavor, don’t skip the lemon or lime juice at the end. Green or brown lentils work best. Store leftovers up to 5 days or freeze up to 3 months.

Nutrition

Keywords: one pot lentil stew, vegan dinner, weeknight stew, Mediterranean lentil recipe, healthy plant-based meal

Find it online: https://alexandrarecipes.com/one-pot-lentil-stew/