Hearty One Pot Lentil Stew Recipe – Spanish Special
This hearty one-pot lentil stew is a comforting Spanish lentil stew that combines green lentils with a medley of vegetables and aromatic spices. It’s a vegetable lentil stew that’s both satisfying and nourishing, making it an ideal hearty one-pot meal for any day of the week.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Hearty One-Pot Lentil Stew Ingredients :
- 1 1/2 cups green lentils
- Extra virgin olive oil (I used Private Reserve)
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 small russet potato, diced
- 3 to 4 cloves garlic, minced
- 1 small zucchini, diced
- Pinch of kosher salt
- Pinch of black pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can diced tomatoes
- 2 1/2 cups water or low-sodium broth
- 1 cup chopped fresh parsley, stems removed
- Juice from half a lemon or lime
- Bread for serving
How To Make Hearty One-Pot Lentil Stew :
Rinse and prepare lentils: Place the lentils in a bowl, cover with water, and soak for about 10 minutes. Drain thoroughly.
Sauté hearty vegetables: Heat 2 tablespoons of extra virgin olive oil in a large, heavy pot or Dutch oven over medium-high heat until shimmering. Add diced onions, carrots, celery, and potatoes. Cook for 4 to 5 minutes, stirring frequently.
Incorporate garlic and zucchini: Stir in minced garlic and diced zucchini. Sauté for an additional 5 minutes, continuing to stir regularly.
Combine lentils, spices, tomatoes, and liquid: Add the drained lentils, salt, pepper, ground coriander, cumin, turmeric, cinnamon, and optional cayenne pepper. Mix well, then pour in the diced tomatoes and water (or low-sodium broth).
Simmer gently: Bring the mixture to a boil for 5 minutes, then reduce the heat to low. Cover and simmer for approximately 20 minutes, stirring occasionally, until the vegetables are tender and the lentils are fully cooked. Adjust the liquid level as needed during cooking.
Final touches and serving: Remove the pot from heat and stir in chopped parsley and lime juice (or lemon juice). Spoon the stew into serving bowls and drizzle generously with extra virgin olive oil. Serve hot alongside crusty bread.
Recipe Notes :
Soak Lentils: Soaking lentils for about 10 minutes before cooking can help reduce cooking time and improve digestibility.
Adjust Seasoning: Taste the stew before serving and adjust salt, pepper, or spices as needed to suit your preference.
Serve with Crusty Bread: Pair this stew with crusty bread to soak up the flavorful broth.
Add Greens: For added nutrition, consider stirring in some spinach or kale during the last few minutes of cooking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
