Ingredients
Vegetables and Aromatics
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 1 cup dry green or brown lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
Spices and Seasonings
- 1 tsp thyme
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat and Sauté: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables soften and the onions turn translucent, releasing their aroma.
- Add Lentils and Liquids: Stir in the rinsed lentils, canned diced tomatoes with their juice, and vegetable broth. Mix well to combine all ingredients evenly in the pot.
- Season and Simmer: Add thyme, cumin, salt, and pepper. Bring the stew to a gentle boil, then reduce heat to a simmer. Cover and let cook for 35 to 40 minutes, or until the lentils are tender and the flavors have melded beautifully.
- Adjust and Serve: Taste the stew and adjust salt and pepper as needed. For added nutrients, stir in chopped kale or spinach during the last 5 minutes of cooking if desired. Serve warm for a wholesome meal.
Notes
- Add chopped kale or spinach during the last 5 minutes of cooking for extra color and nutrients.
- This stew freezes well — store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup / Stew
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten Free
