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- 1 cup green or brown lentils, thoroughly rinsed - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 2 celery stalks, diced - 1 medium zucchini, diced - 1 bell pepper (choose either red or yellow), diced - 1 can (14 oz) diced tomatoes, including juice - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 bay leaf - Salt and black pepper to taste - 2 tablespoons olive oil - 1 cup fresh spinach, roughly chopped - Fresh parsley, chopped (for garnish) When I make this hearty lentil and vegetable stew, I love choosing fresh, vibrant ingredients. The green or brown lentils are the base of this dish. They are rich in protein and fiber. The fresh vegetables, like onion, garlic, and carrots, add a nice crunch and flavor. I always pick zucchini and bell pepper for their sweetness. The canned diced tomatoes make the stew juicy and rich. Vegetable broth brings it all together, adding depth to the flavor. For seasoning, I use cumin and smoked paprika. They give the stew a warm, inviting taste. A bay leaf adds an extra layer of aroma. I finish with fresh spinach for color and nutrients. Finally, I garnish with parsley for a fresh touch. You can find the full recipe above to guide you through each step. Enjoy this simple and nourishing dish! 1. Initial sautéing of onion and garlic Start by heating olive oil in a large pot over medium heat. Add the finely diced onion and sauté it for about 3-4 minutes. You want the onion to be soft and smell great. Next, stir in the minced garlic for one more minute. Keep an eye on it, so it doesn’t burn. 2. Adding and cooking other vegetables Now, add the diced carrots and celery to the pot. Sauté these for about 5 minutes until they begin to soften. Then, toss in the diced zucchini and bell pepper, along with the rinsed lentils. Mix everything well to combine. 3. Incorporating lentils and liquids Pour the can of diced tomatoes, including the juice, into the pot. Add the vegetable broth next. Sprinkle in the ground cumin, smoked paprika, and drop in the bay leaf. Season with salt and black pepper. Stir everything together and bring it to a boil. 1. Bringing the mixture to a boil Once the stew boils, reduce the heat to a gentle simmer. Cover the pot and let it cook for about 30-35 minutes. This time allows the lentils to become tender and the vegetables to cook through. 2. Cooking duration and heat adjustments Keep an eye on the stew as it cooks. If it appears too thick, you can add a bit more vegetable broth. Stir occasionally to prevent sticking. 3. Incorporating spinach before serving In the last 2-3 minutes of cooking, fold in the fresh spinach. It should wilt quickly and add a nice pop of color. Taste the stew and adjust the seasoning as needed. Don’t forget to remove the bay leaf before you serve. For the full recipe, refer to the earlier section. To make the best stew, start by seasoning it well. I like to add salt and pepper early. This helps the flavors blend. Taste as you go to find the right balance. You can also add spices like thyme or rosemary for extra flavor. Cooking time can change based on the lentil type. Green or brown lentils cook in about 30 to 35 minutes. Red lentils cook faster, usually in 20 minutes. Check your lentils often to avoid overcooking. You can enhance the flavor using other spices too. Try adding a dash of cayenne for heat or a splash of soy sauce for depth. Experiment with your favorites! For cooking stews, choose a heavy pot. A Dutch oven works great. It holds heat well and cooks evenly. If you don’t have one, any large pot will do. Chopping vegetables can take time, but good tools help. A sharp chef’s knife makes cutting easy. A cutting board with measurements can help you cut even pieces. This ensures they cook at the same rate. Check out the Full Recipe to see how all these tips come together! {{image_4}} You can switch up the lentils for a new taste. Red or yellow lentils work well too. They cook faster and add a different flavor. You can also play with the veggies. Sweet potatoes give a nice sweetness, while mushrooms add a hearty texture. Feel free to mix in your favorites. If you need a gluten-free stew, it's quite simple. Just ensure your broth has no gluten. Most vegetable broths are safe. For those who want a vegan stew, it’s already vegan-friendly! You can boost protein by adding chickpeas or tofu. These changes make the stew fit any need. Enjoy your cooking adventure with these fun variations! To keep your hearty lentil and vegetable stew fresh, follow these steps: - Storing leftovers in the refrigerator: Once the stew cools, place it in an airtight container. It will stay good for 3 to 5 days in the fridge. Be sure to let it cool before sealing to prevent condensation. - Freezing the stew for later use: For longer storage, freeze the stew. Use freezer-safe containers or bags. It can last for up to 3 months in the freezer. Label your containers with a date for easy tracking. When you're ready to enjoy your stew again, reheating is key. - Best methods for reheating without losing texture: Heat the stew on the stove over medium heat. Stir often to ensure even warming. You can also use a microwave. Just cover the bowl with a lid or microwave-safe wrap, leaving a small gap for steam. Heat in short bursts, stirring in between. - Portioning for meal prep convenience: If you meal prep, divide the stew into single-serving portions. This makes it easy to grab and go. Store these portions in the fridge or freezer as needed. For the complete recipe, check the Full Recipe section. How long can I store lentil stew in the fridge? You can keep lentil stew in the fridge for up to five days. Make sure to store it in an airtight container. This helps maintain its flavor and freshness. If you want to keep it longer, consider freezing it. Can I prepare this stew in advance? Yes, you can prepare this stew in advance. It tastes even better the next day. Just let it cool, then store it in the fridge. Reheat it gently on the stove when you're ready to enjoy it. What can I serve with lentil stew for a complete meal? Lentil stew pairs well with crusty bread or rice. You can also add a fresh salad for extra crunch. If you want protein, grilled chicken or fish works nicely too. Enjoy the stew with these sides for a hearty meal. You now have everything to make a hearty lentil and vegetable stew. We covered the key ingredients, step-by-step instructions, and helpful tips. Plus, you learned how to adjust the recipe based on your taste and needs. Cooking can be simple and fun. With these guidelines, you can enjoy a warm, healthy dish any time. Try it out, and don't be afraid to make your own twists!

Hearty Lentil and Vegetable Stew

Warm up your dinner table with this delicious Hearty Lentil and Vegetable Stew! Packed with nutritious ingredients like lentils, fresh veggies, and aromatic spices, it's the perfect dish for a cozy night in. Follow our simple steps to create a comforting meal that serves 4 to 6. Click through to explore the full recipe and discover how easy it is to make this hearty and healthy stew that everyone will love!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

1 medium onion, finely diced

2 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 medium zucchini, diced

1 bell pepper (choose either red or yellow), diced

1 can (14 oz) diced tomatoes, including juice

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 bay leaf

Salt and black pepper to taste

2 tablespoons olive oil

1 cup fresh spinach, roughly chopped

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat until shimmering. Add the finely diced onion and sauté for about 3-4 minutes or until the onion turns translucent and fragrant.

    Stir in the minced garlic, sautéing for an additional 1 minute while ensuring that it does not brown or burn.

      Add the diced carrots and celery to the pot, continuing to sauté for another 5 minutes until the vegetables start to soften and the flavors meld together.

        Next, incorporate the diced zucchini, bell pepper, and the thoroughly rinsed lentils into the pot. Stir well to combine all the ingredients.

          Pour in the can of diced tomatoes along with their juice, and add the vegetable broth to the mix.

            Sprinkle in the ground cumin, smoked paprika, and drop in the bay leaf. Season generously with salt and black pepper to taste. Bring the mixture to a boil over high heat.

              Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for about 30-35 minutes, or until the lentils are tender and the vegetables are cooked through.

                In the final 2-3 minutes of cooking, gently fold in the fresh spinach until just wilted and vibrant in color.

                  Taste the stew and adjust the seasoning with additional salt or pepper if necessary. Before serving, be sure to remove the bay leaf from the pot.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                      - Presentation Tips: Ladle the hearty stew into deep, inviting bowls and garnish generously with fresh chopped parsley. For a comforting dining experience, serve alongside slices of crusty bread to soak up the delicious flavors. Enjoy!