Hearty Lentil and Vegetable Stew with Fresh Herbs
Jun 2
5 min read
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Hearty Lentil and Vegetable Stew with Fresh Herbs is a comforting, protein-packed dish loaded with lentils, root veggies, and green beans simmered in vegetable broth and seasoned with thyme and parsley. It’s low-fat, highly nutritious, and perfect for cozy family dinners, meal prep, or anyone seeking a satisfying vegan and gluten-free meal.
This Hearty Lentil and Vegetable Stew with Fresh Herbs is a comforting, nutritious, and easy-to-make dish that’s perfect for family dinners or meal prep. Packed with protein-rich lentils, a medley of root vegetables, and aromatic herbs, this stew bursts with flavor and warmth in every spoonful. Begin by sautéing onions, carrots, and celery in olive oil for a rich base, then add garlic and fresh thyme for extra aroma. Incorporate diced potatoes, tomatoes, and tender green beans alongside earthy brown lentils. Vegetable broth is poured over the mixture, marrying the flavors as everything simmers slowly until the vegetables are tender and the lentils are cooked through. Finish the stew with parsley and a squeeze of lemon juice for brightness, and serve with rustic bread or over steamed grains. This stew can easily be made vegetarian or vegan, and it stores well, making it a practical and satisfying staple for cool evenings or busy weeks. The dish is a great source of plant-based protein and fiber while being low in fat, suiting a variety of diets. Enjoy a satisfying and filling meal that brings together classic flavors and hearty textures for a wholesome eating experience.
Ingredients
- Brown lentils — 1 cup (200 g)
- Carrots — 2 medium, diced
- Celery stalks — 2 stalks, diced
- Yellow onion — 1 medium, chopped
- Potato — 1 large, diced
- Green beans — 1 cup (100 g), chopped
- Canned diced tomatoes — 1 can (400 g)
- Garlic cloves — 3, minced
- Fresh thyme — 2 tsp leaves
- Vegetable broth — 5 cups (1.2 liters)
- Olive oil — 2 tbsp
- Fresh parsley — 1/4 cup, chopped
- Salt — to taste
- Black pepper — to taste
- Lemon juice — 1 tbsp
Directions
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, diced carrots, and celery; sauté for 5-6 minutes until softened.
3. Stir in minced garlic and thyme leaves; cook for 1 minute until fragrant.
4. Add diced potato, chopped green beans, and canned diced tomatoes with their juice.
5. Stir in the rinsed lentils.
6. Pour in the vegetable broth and bring the mixture to a simmer.
7. Season with salt and black pepper to taste.
8. Cover and simmer for 30-35 minutes, stirring occasionally, until the lentils and vegetables are tender.
9. Stir in fresh chopped parsley and lemon juice.
10. Taste and adjust seasoning if needed.
11. Serve hot, optionally with rustic bread or over cooked grains.