Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 large Yellow Onion, diced
- 2 medium Carrots, chopped
- 1 cup Brown or Green Lentils, rinsed
- 6 cups Vegetable Broth
- 1 (14.5 oz) can Crushed Tomatoes
- 2 large Yukon Gold Potatoes, cubed
- 1 teaspoon Dried Thyme and 1 Bay Leaf
Instructions
- Step 1: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots, sautéing for 5-7 minutes until the vegetables begin to soften.
- Step 2: Stir in the rinsed lentils and the crushed tomatoes. Pour in the vegetable broth and increase the heat to bring the entire mixture to a rolling boil.
- Step 3: Add the cubed potatoes, dried thyme, and bay leaf to the pot. Reduce the heat to low, cover the pot partially, and allow the stew to simmer gently for 25–35 minutes.
- Step 4: Continue simmering until the lentils are completely tender and the potatoes are easily pierced with a fork. If the stew is too watery, remove the lid and continue simmering for an additional 10 minutes to thicken.
- Step 5: Remove and discard the bay leaf. Season the stew generously with salt and black pepper to taste before ladling into bowls and serving hot.
Notes
- For best flavor, make a double batch; this stew keeps well in the fridge for 3-4 days and its flavor deepens significantly overnight.
- Leftovers may be quite thick; when reheating gently on the stovetop, stir in a splash of extra vegetable broth or water to restore the perfect stew consistency.
- Enhance the richness of this stew by serving it with a sprinkle of fresh parsley and a side of crusty, toasted baguette for dipping.
- To achieve a thicker, creamier mouthfeel without adding flour, use the back of a spoon to gently mash 3 or 4 potato cubes against the side of the pot just before the final seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American