Lentil Stew

This rustic lentil stew is the definition of comfort food, combining earthy red lentils with hearty potatoes and savory mushrooms in a rich tomato-based broth. The aroma of cumin and mace fills the kitchen as the flavors meld together, creating a thick, satisfying texture that warms you from the inside out. It is a perfect dish for chilly evenings, family dinners, or when you need a wholesome meal that tastes like it has been cooking all day. Simple ingredients come together to form a deeply flavorful, protein-packed bowl that is both nutritious and incredibly satisfying. Serve it with crusty bread to soak up every last drop of the savory sauce.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 272.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This rustic lentil stew is the definition of comfort food, combining earthy red lentils with hearty potatoes and savory mushrooms in a rich tomato-based broth. The aroma of cumin and mace fills the kitchen as the flavors meld together, creating a thick, satisfying texture that warms you from the inside out. It is a perfect dish for chilly evenings, family dinners, or when you need a wholesome meal that tastes like it has been cooking all day. Simple ingredients come together to form a deeply flavorful, protein-packed bowl that is both nutritious and incredibly satisfying. Serve it with crusty bread to soak up every last drop of the savory sauce.

Ingredients

2 teaspoons Vegetable oil
1 cups Chopped onions (about 2 medium)
1 clove Garlic, finely chopped
3 cups Water
2 cups Coarsely chopped potatoes (about 2 medium)
1 cups Dried lentils, sorted and rinsed
1/2 teaspoons Ground cumin
1/2 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Ground mace
1 small Fresh mushrooms (8 ounces), cut in half
1 cans Whole tomatoes (28 ounces), undrained

Directions

1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Add the chopped onions and sauté until softened and translucent, about 5 minutes.
3
Stir in the finely chopped garlic and cook for another 30 seconds until fragrant.
4
Add the chopped potatoes, rinsed lentils, halved mushrooms, water, ground cumin, salt, pepper, and ground mace to the pot.
5
Pour in the whole tomatoes with their juices, using a wooden spoon to break them up into smaller pieces.
6
Bring the mixture to a boil, then reduce the heat to low.
7
Cover the pot and simmer for about 40 minutes, stirring occasionally, until the lentils and potatoes are tender.
8
Taste and adjust seasoning with additional salt and pepper if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 272.9kcal

% Daily Value *
Total Fat 7.9g13%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 2460.0mg103%
Total Carbohydrate 44.0g15%
Dietary Fiber 10.0g40%
Sugars 8.3g
Protein 10.6g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with chopped fresh parsley for a pop of color and freshness.

This stew tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

For a creamier texture, you can blend half of the stew with an immersion blender before serving.

Feel free to add other vegetables like carrots or celery for extra nutrition and flavor.

Keywords: lentil, stew, vegetarian, vegan, healthy, comfort food, potato, mushroom, tomato, cumin, dinner, meal prep, hearty, warming, easy, budget, protein, fiber, one-pot, simmer

Read it online: https://www.chefs-mate.com/recipe/lentil-stew/