Name: Simple Lentil and Tomato Stew
Ingredients: 2 tablespoons Extra Virgin Olive Oil: The flavorful foundation for our stew, used to gently sauté the vegetables and unlock their aromatic potential.; 1 large Yellow Onion, finely chopped: Provides a sweet and savory base that deepens as it cooks.; 2 large Carrots, peeled and diced: Adds a natural sweetness, beautiful color, and a tender bite.; 2 Celery Stalks, diced: Lends a subtle, earthy, and slightly salty note that creates a balanced flavor profile.; 4 cloves Garlic, minced: A pungent and aromatic essential that is added later in the cooking process to preserve its robust flavor.; 1 ½ cups Brown or Green Lentils, rinsed and drained: The star of the show. Brown or green lentils are chosen specifically for their ability to hold their shape and provide a satisfying, hearty texture.; 1 (28-ounce) can Crushed Tomatoes: Forms the rich, tangy, and vibrant heart of the stew’s broth.; 6 cups Vegetable Broth: The primary cooking liquid that infuses the entire stew with a deep, savory vegetable flavor. Use a low-sodium version to better control the final seasoning.; 2 teaspoons Dried Thyme: An earthy, slightly minty herb that pairs beautifully with lentils and tomatoes.; 1 teaspoon Dried Rosemary, crushed: Adds a piney, woody aroma that evokes a sense of rustic comfort.; 1 Bay Leaf: A classic stew ingredient that imparts a subtle, almost tea-like background note, adding complexity to the broth.; 1 teaspoon Smoked Paprika: A secret weapon that lends a gentle, smoky depth without adding any heat.; Salt and Freshly Ground Black Pepper to taste: Essential for enhancing and tying all the individual flavors together.

Ingredients

Scale

2 tablespoons Extra Virgin Olive Oil: The flavorful foundation for our stew, used to gently sauté the vegetables and unlock their aromatic potential.
1 large Yellow Onion, finely chopped: Provides a sweet and savory base that deepens as it cooks.
2 large Carrots, peeled and diced: Adds a natural sweetness, beautiful color, and a tender bite.
2 Celery Stalks, diced: Lends a subtle, earthy, and slightly salty note that creates a balanced flavor profile.
4 cloves Garlic, minced: A pungent and aromatic essential that is added later in the cooking process to preserve its robust flavor.
1 ½ cups Brown or Green Lentils, rinsed and drained: The star of the show. Brown or green lentils are chosen specifically for their ability to hold their shape and provide a satisfying, hearty texture.
1 (28-ounce) can Crushed Tomatoes: Forms the rich, tangy, and vibrant heart of the stew’s broth.
6 cups Vegetable Broth: The primary cooking liquid that infuses the entire stew with a deep, savory vegetable flavor. Use a low-sodium version to better control the final seasoning.
2 teaspoons Dried Thyme: An earthy, slightly minty herb that pairs beautifully with lentils and tomatoes.
1 teaspoon Dried Rosemary, crushed: Adds a piney, woody aroma that evokes a sense of rustic comfort.
1 Bay Leaf: A classic stew ingredient that imparts a subtle, almost tea-like background note, adding complexity to the broth.
1 teaspoon Smoked Paprika: A secret weapon that lends a gentle, smoky depth without adding any heat.
Salt and Freshly Ground Black Pepper to taste: Essential for enhancing and tying all the individual flavors together.

Cook Mode Prevent your screen from going dark

Instructions

Build the Flavor Base: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and allow it to warm up for a moment. Add the chopped onion, diced carrots, and diced celery. This trio, known as a mirepoix, is the foundation of your stew’s flavor. Sauté the vegetables, stirring occasionally, for 8-10 minutes, or until the onion is translucent and the vegetables have softened. This slow sauté is crucial for developing a deep, sweet, and savory base.
Bloom the Aromatics: Add the minced garlic and the smoked paprika to the pot. Continue to cook for another minute, stirring constantly until the garlic is fragrant. Be careful not to let the garlic brown or burn, as it can become bitter. Cooking the garlic and paprika for this short period is called “blooming” and it helps to unlock their full aromatic potential, infusing the oil with their flavor.
Combine the Core Ingredients: Pour in the vegetable broth and use a wooden spoon to gently scrape up any browned bits from the bottom of the pot. These bits, known as fond, are packed with flavor. Stir in the rinsed lentils, the can of crushed tomatoes, dried thyme, crushed rosemary, and the bay leaf.
Simmer to Perfection: Increase the heat to bring the stew to a gentle boil. Once it begins to bubble, immediately reduce the heat to low, cover the pot, and let it simmer. Allow the stew to cook for 40-50 minutes, or until the lentils are tender but not mushy. The ideal lentil should have a slight bite without being hard. The stew will thicken considerably during this time.
Final Seasoning: Once the lentils are cooked to your liking, turn off the heat. Remove the bay leaf and discard it. Taste the stew and season generously with salt and freshly ground black pepper. The amount of salt needed will depend on the saltiness of your vegetable broth. Stir well to combine.
Rest and Serve: For the best flavor, allow the stew to rest for 5-10 minutes off the heat before serving. This gives the flavors a chance to meld together beautifully. Ladle the hot stew into bowls and serve immediately with your favorite garnishes.

Nutrition

Serving Size: one normal portion
Calories: 380