Little Sprout Green Lentil Stew (Print)

Nourishing lentils with carrots and potatoes simmered in herbs for a wholesome, vegetarian dish.

# Ingredients:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 3 medium carrots, peeled and diced
04 - 2 medium potatoes, peeled and diced
05 - 1 celery stalk, diced
06 - 1 cup baby spinach or little sprout greens, roughly chopped

→ Lentils & Broth

07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water

→ Herbs & Seasoning

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - 1/2 teaspoon ground cumin
15 - Salt and freshly ground black pepper to taste
16 - Juice of 1/2 lemon

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced celery; sauté for 3 to 4 minutes until softened and fragrant.
02 - Stir in diced carrots and potatoes; cook for an additional 5 minutes, stirring occasionally to ensure even browning.
03 - Add rinsed green lentils, vegetable broth, water, dried thyme, dried oregano, bay leaf, ground cumin, salt, and black pepper. Bring the mixture to a rolling boil.
04 - Reduce heat to low, cover the pot, and simmer for 30 to 35 minutes until lentils and vegetables reach tender consistency.
05 - Remove bay leaf from the pot. Stir in baby spinach or little sprout greens and cook for 2 to 3 minutes until wilted.
06 - Add fresh lemon juice if desired. Taste and adjust seasoning with salt, pepper, or additional herbs as needed.
07 - Transfer stew to serving bowls and serve hot, garnished with fresh herbs if available.

# Expert Tips:

01 -
  • It comes together in under an hour, which means weeknight dinner stress just melts away.
  • The lentils stay tender without falling apart, creating a stew with actual texture instead of mush.
  • One pot means one pot to clean, and honestly, that alone makes cooking feel manageable after a long day.
02 -
  • Don't skip rinsing the lentils—it removes dust and helps them cook more evenly without any gritty texture ruining an otherwise perfect bite.
  • The stew thickens as it cools, so if it seems a touch thin when you first finish cooking, give it fifteen minutes before deciding to add more broth.
03 -
  • If you don't have little sprout greens, baby spinach, kale, or even chopped chard work beautifully—the stew doesn't care as long as the greens are tender.
  • Cooking on a slightly lower heat than you think necessary means the vegetables stay intact instead of breaking down into soup, giving you actual texture to chew.
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