Description
A warm and comforting vegetable stew that’s quick and easy to make, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups diced potatoes
- 1 cup lentils
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups chopped spinach or kale
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; sauté for about 5 minutes until softened and aromatic.
- Add the minced garlic and cook for another minute, letting the aromas swirl through your kitchen.
- Pour in the vegetable broth, then add the diced potatoes and lentils; stir to combine all those lovely ingredients.
- Season with thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and let it gently simmer for about 30 minutes until the lentils and potatoes are blissfully tender.
- Stir in chopped spinach or kale and let it cook for another 5 minutes, just until the greens have wilted.
- Adjust seasoning and serve hot, adding fresh herbs or a dash of hot sauce if you like a little kick!
Notes
This stew keeps well in the fridge for up to 4 days and can be customized with any leftover vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg