A comforting, flavourful stew packed with tender lentils, colourful vegetables, and warming herbs. Perfect for chilly November evenings in Waterloo Region, especially with a slice of crusty bread!
Prep: 10 minutes
Cook: 30 minutes
Serves: 4-6
Ingredients
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, chopped
1 medium potato, diced
1 red bell pepper, chopped
1 cup dried brown or green lentils, rinsed
1 can (796 mL / 28 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp smoked paprika
½ tsp ground cumin
2 cups chopped kale or baby spinach
Salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Instructions
- 1. Sauté the vegetables. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook for 5 minutes until beginning to soften.
- 2. Build the flavour. Stir in garlic, potato, bell pepper, thyme, smoked paprika, and cumin. Cook for another minute until fragrant.
- 3. Simmer. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a gentle boil, then reduce heat, cover and simmer for 25-30 minutes, stirring occasionally, until the lentils and vegetables are tender.
- 4. Add the greens. Stir in kale and cook for another 3-5 minutes, until softened. If using spinach, add during the final minute instead.
- 5. Season and serve. Add salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with warm, crusty bread. Delicious!!
A little extra goodness: For a richer, creamier stew, mash a few spoonfuls of lentils and potatoes against the side of the pot before serving. A squeeze of fresh lemon juice also brightens the flavours beautifully.
Make-ahead tip: This stew tastes even better the next day! Refrigerate for up to 4 days or freeze in individual portions for up to 3 months.
Cozy, nourishing, and wonderfully simple. A November favourite!
