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Lentil Stew

De.Ma.Cuisine's picture
A hearty fall or winter stew that’s earthy, healthy, and delicious.
  Lentils 1 Cup (16 tbs) (uncooked)
  Carrots/About 1.5 cups 2 (diced or chopped)
  Celery ribs/About 1 cup 2 (diced or chopped)
  Daikon radish 1 (diced or chopped)
  Potato/About 1.5 cups 1 (diced or chopped)
  Garlic 4 Clove (20 gm) (diced)
  Radishes/About 1/4 cup 2 (diced or chopped)
  Spinach 3 Cup (48 tbs) (roughly chopped)
  Collard green leaves/About 1 cup 4 (roughly shopped)
  Tomato paste 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Olive oil 2 Tablespoon
  Vegetable stock/Plus 1/2-1 cup water if necessary 4 Cup (64 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ginger 1 Pinch
  Cayenne 1 Pinch (add more if you want it spicier)
  Sweet paprika 1 Tablespoon
  Chili powder 1⁄2 Tablespoon
  Nutmeg 1 Pinch
  Parmesan cheese 1⁄2 Cup (8 tbs) (for topping)

Getting Ready:
1. Heat soup pot. Add oil.
2. Add veggies and 1 t salt.
3. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.

1. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
2. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes.
3. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar.
5. Stir until wilted down. Taste and add more seasoning if desired.

Serve immediately topped with Parmesan cheese. Enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
An earthy, hearty (hello protein in the lentils!), warming meal. I’ve made a variation of this before, but I changed it to fit what was coming in this week’s AHO box and what I had on hand at home. You could do the same. Or if you don’t love something I’ve included, use something you do. For example: don’t like radishes (daikon or regular)? Omit them and add an extra potato. Don’t like potatoes, but love the spicy daikon radishes? Omit them and add an extra radish. Want to save your collard greens for another dish? Add some more spinach. Want it more like a soup? Add more vegetable stock or water. You get the idea, right? It’s a soup-ish food, so it’s flexible. Make it to suit your tastes. Please. Thank you. And if you feel so inclined, you could serve this in a large (or one mini per person) pumpkin for a festive fall meal.
Hearty Lentil Stew

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Nutrition Rank

Nutrition Facts

Serving size

Calories 264 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.3%

Saturated Fat 2.2 g11.1%

Trans Fat 0 g

Cholesterol 5.7 mg1.9%

Sodium 1165.3 mg48.6%

Total Carbohydrates 36 g11.9%

Dietary Fiber 13.5 g53.8%

Sugars 3.8 g

Protein 14 g27.9%

Vitamin A 112.3% Vitamin C 30.4%

Calcium 16.5% Iron 20.8%

*Based on a 2000 Calorie diet

Lentil Stew Recipe Video, Hearty Lentil Stew