Lentil Stew Recipe (Vegetarian, One-Pot Recipe)
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The Forked Spoon · by Jessica Randhawa★ 4.8 (13)

Lentil Stew Recipe (Vegetarian, One-Pot Recipe)

NUTRITION · PER SERVING120M COOK
CAL 16%·PRO 32%
CARBS 61G75% OF CAL
14G FIBER35G OTHER12G TOTAL SUGAR
FAT 4G11% OF CAL
1G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty one-pot lentil and vegetable stew with smoked chipotles, butternut squash, and kale. Earthy, warming, and deeply satisfying.

mainamericansoupbeansdairy freegluten freelow lactoseveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil
  • 2 medium yellow onions (diced)
  • 4 large carrots (finely chopped/minced)
  • 3 stalks celery (finely chopped/minced)
  • 6 cloves garlic (minced)
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon paprika
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 (14.5 ounce) cans diced tomatoes
  • 1½ cups brown lentils (rinsed thoroughly in cold water)
  • 6 cups water (plus more if needed)
  • 6 chipotle chilis in adobo sauce (chopped (more or less depending on how much heat you like))
  • 2 tablespoon tomato paste (plus more if needed)
  • 1 medium butternut squash (peeled, seeded and chopped into small cubes)
  • 1 bunch fresh kale (rinsed and chopped)
PREP
30M
SODIUM
724MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.