This hearty, comforting Mediterranean lentil stew is packed with fiber, plant-based protein, and antioxidant-rich vegetables. Simmered in a savory, herb-infused tomato broth with tender potatoes, carrots, and wilted greens, it makes for a deeply satisfying, warming meal that comes together in just one pot.
Ingredients
The Base Grains: 1 cup brown or green lentils (rinsed)
The Vegetables: 2 medium potatoes (peeled and diced), 2 medium carrots (sliced), 1 medium yellow onion (diced), 2 cloves garlic (minced)
The Greens: 2 cups fresh spinach or chopped kale
Liquid & Tomatoes: 1 can (14 oz) diced tomatoes, 4 cups vegetable broth
Aromatics & Seasoning: 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, salt and black pepper to taste
To Serve: Crusty rustic bread, fresh parsley
Instructions
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautéing for 3 to 4 minutes until the onions become translucent and fragrant.
Step 2: Add the Core Vegetables
Stir in the sliced carrots and diced potatoes. Cook for another 5 minutes, stirring occasionally, to let the vegetables start softening and absorbing the aromatic base.
Step 3: Season and Toast Spices
Sprinkle the dried oregano, ground cumin, smoked paprika, salt, and black pepper over the vegetables. Stir well for about 1 minute to toast the spices and release their full flavor.
Step 4: Simmer the Stew
Pour in the rinsed lentils, diced tomatoes (with their juices), and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for 25 to 30 minutes, or until the lentils and potatoes are completely tender.
Step 5: Wilt the Greens
Remove the lid and stir in the fresh spinach or kale. Let the stew simmer uncovered for an additional 2 to 3 minutes until the greens are perfectly wilted and integrated into the thick, rich broth, mirroring the texture seen in image_14.png.
Step 6: Garnish and Serve
Ladle the hot stew into serving bowls. Garnish with a sprinkle of fresh chopped parsley and serve alongside a thick, toasted slice of crusty rustic bread nestled right into the bowl, exactly like the presentation featured in image