Description

Fall Lentil Stew with Spices is the ultimate comfort food for chilly autumn evenings. This hearty dish features nutrient-packed lentils combined with a vibrant mix of seasonal vegetables and aromatic spices, creating a warm and inviting meal that satisfies both body and soul. With its rich texture and deep flavors, this stew is perfect for sharing with family or friends. It’s an easy one-pot recipe that allows you to savor every spoonful. Enjoy it on its own or accompanied by crusty bread, making it a staple in your fall cooking repertoire.

Ingredients

Scale

1 cup green or brown lentils
2 medium carrots, diced
2 stalks celery, diced
1 large yellow onion, chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
6 cups low-sodium vegetable broth
2 tsp cumin
2 tsp coriander
1 tsp paprika
Salt and pepper to taste

Instructions

Rinse lentils under cold water until clear. Finely chop carrots, celery, onion, and garlic.
In a large pot over medium heat, add olive oil and sauté onions and garlic until translucent (about 5 minutes). Add carrots and celery; cook for another 5 minutes.
Stir in rinsed lentils and canned tomatoes (with juices). Mix well.
Pour in vegetable broth until ingredients are covered by about an inch. Bring to boil; reduce heat to simmer gently.
Season with cumin, coriander, paprika, salt, and pepper. Simmer uncovered for about 30 minutes until lentils are tender yet firm.
Serve hot, garnished with fresh herbs if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Vegetarian

Nutrition

Serving Size: 1 cup (245g)
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 15g
Protein: 12g
Cholesterol: 0mg

Keywords: - For added nutrition, consider incorporating spinach or kale towards the end of cooking. - This stew freezes well—store leftovers in airtight containers for up to three months.