Lentil Stew Recipe Video
A hearty fall or winter stew that’s earthy, healthy, and delicious.
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Ingredients
| Lentils | 1 Cup (16 tbs) (uncooked) | |
| Carrots/About 1.5 cups | 2 (diced or chopped) | |
| Celery ribs/About 1 cup | 2 (diced or chopped) | |
| Daikon radish | 1 (diced or chopped) | |
| Potato/About 1.5 cups | 1 (diced or chopped) | |
| Garlic | 4 Clove (20 gm) (diced) | |
| Radishes/About 1/4 cup | 2 (diced or chopped) | |
| Spinach | 3 Cup (48 tbs) (roughly chopped) | |
| Collard green leaves/About 1 cup | 4 (roughly shopped) | |
| Tomato paste | 2 Tablespoon | |
| Balsamic vinegar | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Vegetable stock/Plus 1/2-1 cup water if necessary | 4 Cup (64 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Ginger | 1 Pinch | |
| Cayenne | 1 Pinch (add more if you want it spicier) | |
| Sweet paprika | 1 Tablespoon | |
| Chili powder | 1⁄2 Tablespoon | |
| Nutmeg | 1 Pinch | |
| Parmesan cheese | 1⁄2 Cup (8 tbs) (for topping) |
Nutrition Facts
Serving size
Calories 396 Calories from Fat 105
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 3.3 g16.6%
Trans Fat 0 g
Cholesterol 8.5 mg2.8%
Sodium 1748 mg72.8%
Total Carbohydrates 54 g17.9%
Dietary Fiber 20.2 g80.7%
Sugars 5.8 g
Protein 21 g41.8%
Vitamin A 168.5% Vitamin C 45.6%
Calcium 24.8% Iron 31.1%
*Based on a 2000 Calorie diet
Directions
Getting Ready:
1. Heat soup pot. Add oil.
2. Add veggies and 1 t salt.
3. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
Making:
1. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
2. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes.
3. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar.
5. Stir until wilted down. Taste and add more seasoning if desired.
Serving:
Serve immediately topped with Parmesan cheese. Enjoy!
1. Heat soup pot. Add oil.
2. Add veggies and 1 t salt.
3. Cook over medium heat for about 10 minutes, or until veggies are getting tender, stirring occasionally. Add garlic, stir, and cook 2 minutes more.
Making:
1. Add tomato paste and 1 T balsamic vinegar, stir around and cook 2 minutes.
2. Add remaining seasonings, including another t of salt (if desired) and vegetable stock. Bring to a boil, then reduce to a simmer. Cook until lentils are soft, about 30-40 minutes.
3. Add another 1/2 to 1 C water if it’s getting too thick. Stir occasionally so it doesn’t burn.
4. Remove from heat. Add in spinach, collard greens, and 1 T balsamic vinegar.
5. Stir until wilted down. Taste and add more seasoning if desired.
Serving:
Serve immediately topped with Parmesan cheese. Enjoy!
Chef
