One-Pot Lentil and Vegetable Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until softened.
2. 2 Stir in carrots and celery, cooking for another 5 minutes.
3. 3 Add zucchini, lentils, broth, diced tomatoes, thyme, and oregano. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils are tender.
5. 5 Adjust seasoning if necessary. Garnish with fresh parsley before serving.

Equipment

• Large pot with lid

Variations

• Add a handful of spinach or kale in the last 5 minutes for extra greens.
• For a spicy kick, stir in a pinch of red pepper flakes.

Substitutions

• Substitute green lentils with brown lentils if preferred.
• Use fresh herbs like thyme and oregano if available.

Pairings

• Pairs well with a simple green salad and crusty bread.

Nutrition

Tips

• For extra flavor, add a bay leaf while simmering and remove before serving.
• If the stew is too thick, add a bit more broth or water.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator and reheat with a splash of broth.

Serving Suggestions

• Serve with warm crusty bread or over a bed of fluffy rice.

FAQ