Lentil Stew
Lentil Stew is a hearty one-pot dinner with lentils, carrots, potatoes, and spinach. A budget-friendly and cozy weeknight meal.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- ⅓ cup onion, diced
- 3 large carrots, diced
- 1 ½ cups dry lentils
- 1/2-1 cup diced small russet potato
- 3 oz tomato paste
- 2 chicken bouillon cubes
- 7 cups water
- ½ tbsp salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 cup fresh spinach, chopped
- Optional: fresh Parmesan cheese for the end
Instructions
- Rinse lentils and discard debris.
- Heat olive oil in a pot. Add carrots and onion; cook 3–4 minutes.
- Add lentils, potatoes, tomato paste, bouillon, water, and seasonings. Stir.
- Bring to boil; reduce to low and simmer 20–25 minutes until lentils are tender.
- Stir in spinach; cook 1–2 minutes. Serve with Parmesan if desired.
Video
Notes
- Store in the fridge for 4 days.
- Freeze for 2 months.
- Reheat on the stove or in the microwave.
Nutrition
Calories: 359kcal | Carbohydrates: 59g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 1588mg | Potassium: 1249mg | Fiber: 25g | Sugar: 8g | Vitamin A: 10089IU | Vitamin C: 15mg | Calcium: 108mg | Iron: 7mg
