Spiced Lentil Stew with Potatoes
A warming lentil stew perfect for fall and winter that features potatoes and a blend of cinnamon, clove, and cardamom.
Servings 4 servings
Calories 379kcal
Ingredients
- 3 celery stalks
- 1 large Yukon gold potatoes
- 1 small yellow onion
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- 1 clove garlic
- 1 1/2 cups green/brown lentils
- 1 teaspoon ground cardamom
- 1 ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- 4 to 5 cups low-sodium vegetable broth
- ½ cup tomato sauce or crushed tomatoes
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon black pepper
- Salt to taste
- Parsley for topping
Instructions
- Rinse the celery and potato. Mince the celery and onion. Heat a large stock-pot to medium heat and add the olive oil followed by the onion and celery. Cook, stirring occasionally, until the onion mixture has softened and is fragrant, 8 or so minutes.
- While the onion mixture is cooking, dice the potato and mince the garlic. Stir in the potatoes and cook for another few minutes then finish with the garlic.
- Rinse the lentils and add to the pot shortly after the garlic. Follow closely with the spices and broth. Bring to a boil, reduce to a simmer, reduce to a simmer, cover, and cook until the lentils are just about tender; 25 or so minutes
- Stir in the tomato, lemon zest, and juice. Cook for another 5 to 10 minutes. Taste and adjust seasoning. Top with minced parsley before serving.
Notes
Tips + Tricks: This stew is one that only gets better with age. I prefer to reheat the second day and serve over a piece of toast.
Stock up on the Pantry Items: Lentils, Spices, Potatoes
Nutrition: See the information.
Nutrition
Calories: 379kcal | Protein: 20.6g | Fat: 4.5g | Saturated Fat: 0.7g | Sodium: 366mg | Fiber: 11.9g | Sugar: 4.6g