Description
Make a hearty and flavorful lentil stew using only ingredients you likely already have stored in your pantry.
Ingredients
Scale
- 1 cup dried brown or green lentils, rinsed
- 4 cups vegetable broth (use bouillon cubes or powder mixed with water)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 medium onion, dried minced or powdered equivalent (about 1 tablespoon dried)
- 2 cloves garlic, dried minced or powdered equivalent (about 1 teaspoon dried)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (or other cooking oil)
- 1 teaspoon salt (adjust to taste)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the dried minced onion and dried minced garlic. Cook for 1 minute until fragrant.
- Add the rinsed lentils, vegetable broth, diced tomatoes, tomato sauce, thyme, oregano, cumin, pepper, and salt to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and simmer for 30 to 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
- Taste the stew and adjust salt and pepper as needed before serving.
Notes
- If you have dried carrots or celery flakes, add 1 teaspoon of each along with the other dried spices for more depth.
- For a thicker stew, mash about 1/4 cup of the cooked lentils against the side of the pot before serving.
- This stew keeps well in the refrigerator for up to 5 days.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8
- Sodium: 750
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 18
- Protein: 20
- Cholesterol: 0