Cozy One-Pot Autumn Lentil Stew
Difficulty: Easy4
servings280
kcal40
minutesAs the crisp air settles in, this one-pot autumn lentil stew brings warmth and nourishment to the table, perfect for a cozy night in. Packed with seasonal vegetables, hearty lentils, and a medley of herbs and spices, this dish is not only rich in protein and fiber but also incredibly affordable and easy to prepare. With only one pot to wash and 40 minutes from prep to plate, this stew is the ultimate wholesome meal to satisfy everyone on busy fall nights.
Ingredients
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium sweet potato, diced
1 1/2 cups dried lentils
1 14.5-oz can diced tomatoes
4 cups vegetable broth
1 cup water
1 tsp dried thyme
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper
2 cups chopped kale or spinach (optional)
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until the onion is translucent and fragrant.
- Add carrots, celery, and sweet potato to the pot, stirring to coat in the oil. Sprinkle in thyme, cumin, and smoked paprika, and cook for an additional 2-3 minutes to toast the spices and deepen their flavor.
- Pour in the dried lentils, diced tomatoes (with their juice), vegetable broth, and water. Stir well to combine all ingredients, scraping the bottom of the pot to release any caramelized bits.
- Let the stew simmer for 25-30 minutes, or until lentils and vegetables are tender. Stir occasionally to prevent sticking, adding more water if the stew becomes too thick.
- Once the stew is ready, season with salt and pepper to taste. Stir in the kale or spinach, if using, and cook for an additional 2-3 minutes until greens are wilted.
Notes
- Serve this hearty one-pot autumn lentil stew warm, topped with fresh herbs or a dollop of Greek yogurt for added creaminess. Enjoy with a slice of crusty bread or a side salad for a complete meal.
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