Description
This Hearty Golden French Lentil Stew is a flavorful, nutritious, plant-based meal featuring tender French lentils simmered with aromatic spices, fresh vegetables, and a touch of lemon juice for brightness. Perfectly seasoned and packed with fiber and protein, it’s an ideal cozy dinner for vegan and gluten-free diets.
Ingredients
Scale
Legumes and Vegetables
- 2 cups green or French lentils, rinsed and drained
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, peeled and cubed
- 1 can diced tomatoes (14 oz)
- 2 cups baby spinach, chopped
Spices and Seasonings
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons salt
- 1 bay leaf
- 1 tablespoon lemon juice
Other Ingredients
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare the Base Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until softened and fragrant, stirring occasionally to avoid browning.
- Add Garlic and Spices: Stir in the minced garlic and cook for another minute until fragrant. Then add the ground turmeric, ground cumin, smoked paprika, black pepper, and salt. Stir well to evenly coat the vegetables with the spices.
- Add Main Ingredients and Simmer: Add the rinsed lentils, cubed potatoes, vegetable broth, diced tomatoes with their juice, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 30 to 40 minutes. Stir occasionally until the lentils and potatoes are tender and the stew thickens. Add a splash of water or broth if the stew becomes too thick.
- Incorporate Spinach and Finish: Stir in the chopped baby spinach and let it cook for 2 to 3 minutes until wilted. Remove and discard the bay leaf. Stir in the tablespoon of lemon juice to brighten the flavors. Taste and adjust seasoning if necessary.
- Serve and Garnish: Ladle the stew into bowls and garnish each serving with freshly chopped parsley. Serve hot, optionally alongside crusty bread or rice.
Notes
- For extra depth, you can sauté a pinch of ground coriander or add a small pinch of chili flakes when cooking the spices.
- This stew thickens as it cools, making it excellent for leftovers and meal prep.
- Serve with crusty bread or over rice for a more filling meal.
