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.
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.