Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 sweet potato, peeled and chopped
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 cup dried lentils, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic, and sauté until softened.
3. Add carrots, celery, sweet potato, zucchini, and red bell pepper. Sauté for 5-7 minutes, until vegetables are slightly softened.
4. Add diced tomatoes, lentils, vegetable broth, thyme, rosemary, salt, and pepper. Stir to combine.
5. Bring stew to a boil, then reduce heat to low and simmer for 30-40 minutes, until lentils are tender and vegetables are cooked through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh herbs or grated Parmesan cheese.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 271
- Fat: 4g
- Carbohydrates: 49g
- Fiber: 18g
- Protein: 15g
Substitutions for ingredients:
- You can use any type of lentils you prefer, such as green or brown lentils.
- Feel free to add or substitute other vegetables, such as mushrooms, kale, or butternut squash.
- If you don't have dried herbs, you can use fresh herbs instead.
Variations:
- For a heartier stew, you can add cooked chicken or sausage.
- To make the stew spicier, add a pinch of cayenne pepper or red pepper flakes.
- You can also add a can of chickpeas or white beans for extra protein.
Tips and tricks:
- To save time, you can use pre-chopped vegetables or frozen vegetables.
- If the stew is too thick, you can add more broth or water to thin it out.
- Leftovers can be stored in the fridge for up to 3 days, or frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh herbs or grated Parmesan cheese.
Garnishes:
Fresh herbs, grated Parmesan cheese, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, cornbread, or a side salad.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or rice.
Troubleshooting advice:
- If the lentils are still hard after 30-40 minutes of simmering, you may need to add more liquid and continue cooking until they are tender.
- If the stew is too thin, you can simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure to rinse and drain the lentils before using them.
- Store leftovers in the fridge or freezer promptly to prevent bacterial growth.
Food history:
Stews have been a popular dish for centuries, as they are a great way to use up leftover vegetables and meats. Lentils are also a staple food in many cultures, as they are a good source of protein and fiber.
Flavor profiles:
This stew is hearty and comforting, with a rich tomato base and a blend of savory herbs.
Serving suggestions:
Serve the stew with a side of crusty bread or a salad for a complete meal.
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Taste: Savory, Earthy, Comforting, Herbaceous, Nutty