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Why You'll Love This onepot lentil and root vegetable stew with garlic and spinach
- Easy to Make: This recipe requires minimal preparation and can be made in under an hour, making it perfect for a weeknight dinner.
- Nutritious: This stew is packed with protein-rich lentils, fiber-rich root vegetables, and iron-rich spinach, making it a nutritious and balanced meal.
- Customizable: You can customize this recipe to your liking by adding your favorite root vegetables or spices.
- One-Pot Wonder: This recipe is made in one pot, making it easy to clean up and perfect for a busy household.
- Flavorful: The combination of garlic, onion, and thyme creates a rich and savory flavor profile that will leave you wanting more.
- Cost-Effective: This recipe is budget-friendly and can be made with affordable ingredients, making it perfect for a family dinner or a meal prep.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it perfect for meal prep or a quick dinner on a busy night.
- Perfect for Any Time of the Year: This stew is perfect for any time of the year, whether it's a cold winter night or a cozy summer evening.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables, garlic, onion, thyme, and spinach. Lentils are a great source of protein and fiber, making them a nutritious and filling addition to this stew. Root vegetables such as carrots, potatoes, and parsnips add natural sweetness and texture to the dish. Garlic and onion provide a rich and savory flavor profile, while thyme adds a hint of earthiness. Finally, spinach adds a burst of freshness and nutrients to the stew. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make onepot lentil and root vegetable stew with garlic and spinach
Heat 2 tablespoons of olive oil in a large pot over medium heat. Make sure the oil is hot before adding the next ingredients.
Add 1 onion, chopped, and 3 cloves of garlic, minced, to the pot. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
Add 2 carrots, peeled and chopped, 2 potatoes, peeled and chopped, and 1 parsnip, peeled and chopped, to the pot. Sauté for 5 minutes, or until the vegetables start to soften.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Add 1 teaspoon of dried thyme and 1 cup of fresh spinach leaves to the pot. Stir to combine and cook for an additional 2-3 minutes, or until the spinach has wilted.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients to ensure the best flavor and texture.
Lentils can become mushy and unappetizing if overcooked. Make sure to check them regularly and remove from heat when they are tender but still hold their shape.
Adding the spinach at the end of cooking time helps preserve its nutrients and flavor. Simply stir it in and cook until wilted.
Feel free to experiment with different spices and herbs to find the combination that works best for you. Some options include cumin, paprika, and rosemary.
This stew is perfect for meal prep. Simply cook, portion, and refrigerate or freeze for up to 3 months.
Serve the stew with a side of crusty bread for a filling and satisfying meal.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a stew that is cloudy and unappetizing. Make sure to rinse the lentils before adding them to the pot.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water, then drain and add to the pot.
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Overcooking the Vegetables: Overcooking the vegetables can result in a stew that is mushy and unappetizing. Make sure to check the vegetables regularly and remove from heat when they are tender but still hold their shape.
Fix: Check the vegetables regularly and remove from heat when they are tender but still hold their shape.
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Not Seasoning Enough: Failing to season the stew enough can result in a dish that is bland and unappetizing. Make sure to season the stew with salt and pepper to taste.
Fix: Season the stew with salt and pepper to taste, then adjust as needed.
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Not Using Fresh Herbs: Using dried herbs instead of fresh herbs can result in a stew that is less flavorful and aromatic. Make sure to use fresh herbs whenever possible.
Fix: Use fresh herbs instead of dried herbs whenever possible.
Variations & Substitutions
Omit the chicken broth and use vegetable broth instead. Add other vegetables such as zucchini, bell peppers, or mushrooms to the stew.
Omit the chicken broth and use vegetable broth instead. Replace the honey with maple syrup and omit the yogurt or cheese.
Use gluten-free broth and omit the wheat-based ingredients such as bread or pasta.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the stew in the refrigerator for up to 5 days. Make sure to cool it down to room temperature before refrigerating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Make sure to cool it down to room temperature before freezing. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this stew?
Yes! This stew can be frozen for up to 3 months. Make sure to cool it down to room temperature before freezing. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
You can use either brown or green lentils for this recipe. Brown lentils have a slightly nuttier flavor and hold their shape better, while green lentils are milder and cook more quickly.
Can I add other vegetables to the stew?
Yes! Feel free to add other vegetables such as zucchini, bell peppers, or mushrooms to the stew. Just make sure to adjust the cooking time accordingly.
Is this stew gluten-free?
Yes! This stew is gluten-free as long as you use gluten-free broth and omit any wheat-based ingredients such as bread or pasta.
Can I make this stew in a slow cooker?
Yes! You can make this stew in a slow cooker. Simply brown the onion and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
onepot lentil and root vegetable stew with garlic and spinach
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 2 tablespoons olive oil
Instructions
- Step 1: Heat oil in a pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 2: Add garlic and cook. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add lentils and vegetables. Add the lentils, chopped carrots, and chopped potatoes. Cook for 1 minute, stirring to combine.
- Step 4: Add broth and tomatoes. Add the vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine, then bring to a boil.
- Step 5: Simmer the stew. Reduce the heat to low and simmer, covered, for 25-30 minutes, or until the lentils and vegetables are tender.
- Step 6: Add spinach and serve. Stir in the fresh spinach leaves and cook until wilted. Serve hot, garnished with chopped fresh herbs if desired.
- Step 7: Season to taste. Taste and adjust the seasoning as needed. Serve with crusty bread or over rice, if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the carrots with chopped bell peppers or zucchini for added flavor and nutrition.
- Pro tip: Use a slow cooker to simmer the stew all day, then come home to a ready-to-eat meal.
- Variation: Add cooked sausage or bacon for added protein and flavor.
- Leftovers: Use leftover stew as a filling for stuffed bell peppers or as a topping for baked potatoes.
