Winter Vegetable Lentil Stew (Print version)
Comforting stew with root vegetables, lentils, and leafy greens to warm cold evenings.
# Ingredient List:
→ Vegetables
01 - 2 tbsp olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 medium parsnips, peeled and sliced
06 - 2 celery stalks, diced
07 - 1 small rutabaga, peeled and cubed
08 - 1 small sweet potato, peeled and cubed
09 - 1 cup chopped kale or Swiss chard, stems removed
→ Lentils
10 - 1 1/2 cups dried brown or green lentils, rinsed
→ Liquids
11 - 6 cups vegetable broth, low sodium preferred
12 - 1 (14 oz) can diced tomatoes, undrained
→ Seasonings
13 - 1 1/2 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 1 tsp smoked paprika
16 - 1 bay leaf
17 - 1/2 tsp ground black pepper
18 - 1/2 tsp salt, or to taste
19 - 2 tbsp chopped fresh parsley, optional for garnish
# How To Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until translucent, about 3 to 4 minutes.
02 - Add minced garlic, sliced carrots, parsnips, diced celery, cubed rutabaga, and sweet potato. Cook for 5 to 6 minutes, stirring occasionally.
03 - Stir in rinsed lentils, diced tomatoes with their juices, vegetable broth, dried thyme, rosemary, smoked paprika, bay leaf, black pepper, and salt. Mix well.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, until lentils and vegetables are tender.
05 - Remove bay leaf. Stir in chopped kale or Swiss chard and simmer uncovered for 5 more minutes until greens wilt.
06 - Taste and adjust seasoning if necessary. Serve hot and garnish with fresh parsley if desired.
# Expert Advice:
01 -
- It fills your kitchen with the most comforting aroma as it simmers, signaling to everyone that something nourishing is happening.
- One pot means less cleanup, more time to actually enjoy the meal and the warmth it brings.
- The recipe is endlessly forgiving, welcoming whatever vegetables you have on hand or in season.
- Packed with protein and fiber, it's the kind of meal that satisfies both body and soul without any heaviness afterward.
02 -
- Do not overcook the lentils before adding the greens, or they'll turn to mush. Test them at 30 minutes, as cooking times vary based on how old your lentils are.
- The stew will thicken considerably as it cools, so if you're making it ahead, you might need to add a splash more broth when reheating.
- Always remove the bay leaf before serving. I learned this lesson the hard way when a guest bit into it at a dinner party.
03 -
- Make this stew in double batches and freeze half. It tastes even better on day three after the flavors have had time to mingle and deepen.
- For an extra layer of smokiness and warmth, add a pinch of chipotle powder or use fire-roasted tomatoes instead of regular canned.