Lentil Stew

vegetable broth

🥗Healthier: water

💰Cheaper: water

Water is a cost-effective base that still allows the flavors to shine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

bay leaves

💰Cheaper: dried basil

Dried basil can impart a different but pleasant flavor.

cumin

💰Cheaper: ground coriander

Ground coriander can provide a similar earthy flavor.

Dice a whole onion.

Mince three cloves of garlic.

Dice the celery by quartering each stalk and then dicing.

Dice the carrots by cutting them in half, then quartering and dicing.

Dice the Russet potato, leaving the skin on for extra flavor.

Saute the onions, carrots, and celery in a large pot or Dutch oven for about 3-4 minutes until slightly softened.

Add minced garlic and saute for another 1-2 minutes until fragrant.

Add 1 teaspoon of paprika, 1 teaspoon of thyme, and a quarter teaspoon of cumin. Optionally add fresh rosemary.

Add one 14-ounce can of crushed tomatoes and 6 cups of vegetable broth.

Add 1.5 cups of green lentils and the diced potatoes; mix well.

Bring to a boil, then cover and reduce heat to a simmer for about 30 minutes.

Add salt and black pepper to taste after cooking.

Mash some of the potatoes with a spatula to thicken the stew.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary