Hearty Vegetarian Lentil Stew
This hearty vegetarian lentil stew is packed with tender green lentils, potatoes, and root vegetables in a warmly spiced broth. It's a comforting one-pot dinner that's budget-friendly, filling, and perfect for chilly evenings or easy meal prep.
Servings---
Prep Time20 Mins
Cook Time45 Mins
Difficulty
Easy
Ingredients
2
- dried green lentils, rinsed and drained250 g
- celery150 g
- Maris Piper potatoes, peeled and cubed450 g
- carrots, cubed3
- leek, cut into small chunks1
- garlic1 clove
- onions, finely chopped2
- vegetable oil2 tbsp
- vegetable stock1 l
- curry powder1 tbsp
- red wine vinegar1 tsp
- sugar1 pinch
- parsley, chopped1 tbsp
Step-by-Step Instructions
01
Trim the celery and remove any tough strings, then finely chop it. Heat the vegetable oil in a large saucepan over medium heat. Add the celery, potatoes, carrots, leek, garlic, and onions, then cook for 10 to 15 minutes, stirring occasionally, until the vegetables begin to soften without browning.
02
Pour in the vegetable stock, then stir in the lentils and curry powder. Bring to a boil, reduce the heat to a gentle simmer, and cook for about 30 minutes, or until the lentils are tender and the stew has thickened slightly. Stir in the red wine vinegar, then season with salt, black pepper, and a pinch of sugar to balance the flavors. Ladle into bowls and finish with chopped parsley before serving.
Chef's Tips
For a deeper flavor, saute the curry powder with the vegetables for 30 seconds before adding the stock. If the stew thickens too much as it sits, loosen it with a splash of hot stock or water. Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor improves overnight.
