Are you looking for a warm, comforting dish that requires minimal effort and cleanup? Look no further than the Easy One Pot Vegetable Stew! This hearty, nutritious stew is perfect for a weeknight dinner or meal prep for the week ahead. Packed with vibrant vegetables and protein-rich lentils, it’s sure to satisfy both your hunger and taste buds.

Why Make This Recipe

Making this Easy One Pot Vegetable Stew is not only an efficient way to prepare a wholesome meal, but it’s also a great opportunity to customize the ingredients based on what you have on hand. The versatility of this dish allows you to incorporate seasonal vegetables or even leftovers from previous meals. Plus, it’s vegan-friendly and can easily be made gluten-free, making it ideal for various dietary needs.

How to Make Easy One Pot Vegetable Stew

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 potatoes, cubed
1 parsnip, sliced
2 cloves garlic, minced
1 cup lentils, rinsed
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon thyme
Salt and pepper to taste
2 cups spinach or kale (optional)

Directions:

Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until softened.
Add carrots, potatoes, and parsnip, cooking for about 5 minutes.
Stir in the lentils, vegetable broth, diced tomatoes, and thyme.
Bring to a boil, then reduce to a simmer.
Cook for 25-30 minutes, until the lentils and vegetables are tender.
Season with salt and pepper, and stir in spinach or kale if using before serving.

How to Serve Easy One Pot Vegetable Stew

This vegetable stew is delightful served warm in bowls, garnished with a sprinkle of fresh herbs like parsley or a drizzle of olive oil for added richness. You can pair it with crusty bread or a side salad to create a complete meal. It also makes a fantastic lunch option when packed in a thermos or container, allowing you to enjoy it on the go.

How to Store Easy One Pot Vegetable Stew

To store leftovers, let the stew cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing the stew in freezer-safe containers or bags, where it can last for up to 3 months. When ready to eat, simply reheat in the microwave or on the stovetop until warmed through.

Tips to Make Easy One Pot Vegetable Stew

Experiment with different vegetables based on the season or your preferences. Sweet potatoes, zucchini, and bell peppers are great additions!
If you prefer a thicker stew, allow it to simmer uncovered for the last few minutes of cooking.
Adjust the spices by adding a pinch of cumin or paprika for a warm, aromatic twist.

Variation

Feel free to create your own variations of this stew. Adding some cooked grains like quinoa or rice can give it an extra boost of texture and flavor. For a spicy kick, include some diced jalapeños or a dash of cayenne pepper. For a protein-packed version, you can toss in chickpeas or tofu.

FAQs

Can I use dried lentils instead of canned?
Absolutely! Just make sure to rinse and soak dried lentils beforehand. You may need to adjust the cooking time as dried lentils take longer to cook than canned.

Can I make this stew in a slow cooker?
Yes, this recipe can easily be adapted for a slow cooker. Simply add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours.

Is this stew gluten-free?
Yes, all the ingredients in this Easy One Pot Vegetable Stew are naturally gluten-free, making it a safe option for those with gluten sensitivities. Just ensure that the vegetable broth you use is gluten-free as well.

Enjoy your delicious and nourishing Easy One Pot Vegetable Stew!

Easy One Pot Vegetable Stew

A hearty and nutritious stew packed with vibrant vegetables and protein-rich lentils, perfect for a weeknight dinner or meal prep.

Prep Time 10

Cook Time 30

Total Time 40

Serving Size servings

Ingredients

Main Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, sliced
2 potatoes, cubed
1 parsnip, sliced
2 cloves garlic, minced
1 cup lentils, rinsed
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon thyme
to taste Salt and pepper
2 cups spinach or kale (optional) Optional, for extra greens

Instructions

Preparation

Heat olive oil in a large pot over medium heat.
Add onion and garlic, and sauté until softened.
Add carrots, potatoes, and parsnip, cooking for about 5 minutes.

Cooking

Stir in the lentils, vegetable broth, diced tomatoes, and thyme.
Bring to a boil, then reduce to a simmer.
Cook for 25-30 minutes, until the lentils and vegetables are tender.
Season with salt and pepper, and stir in spinach or kale if using before serving.

Notes

This stew is delightful served warm, garnished with fresh herbs or olive oil. Pair with crusty bread or a side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.