Description

This lentil and vegetable stew is a hearty and nutritious meal perfect for chilly winter days. The dish features a flavorful combination of lentils, celery, carrots, fennel, Swiss chard, and green onions, all simmered in a rich broth with a blend of warming spices. Topped off with toasted walnuts and fresh herbs, this stew is both satisfying and delicious. It’s also a great option for meal prep since it stores well and can be easily reheated for a quick and easy meal.

Ingredients

Scale

1 cup dried lentils
4 cups water or vegetable broth
1 bunch green onions, chopped (white and light green parts only)
2 cloves garlic, minced
2 celery stalks, chopped
2 carrots, peeled and chopped
1 fennel bulb, trimmed and chopped
4 cups Swiss chard leaves, chopped
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried thyme
Salt and black pepper to taste
1/2 cup roughly chopped and toasted walnuts, for garnish
2 tablespoons honey
1/4 teaspoon cayenne pepper
Fresh herbs, for garnish such as parsley, cilantro, thyme, rosemary or chives

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Instructions

Rinse the lentils in a colander and remove any debris or stones. Set aside.
Heat the olive oil in a large pot over medium heat. Add the green onions and garlic and sauté for 2-3 minutes, until the green onions are slightly softened.
Add the chopped celery, carrots, and fennel to the pot and sauté for another 5 minutes, until the vegetables are slightly softened.
Add the lentils, water or vegetable broth, cumin, smoked paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 25-30 minutes, or until the lentils are tender and the vegetables are cooked through.
While the stew is simmering, prepare the spicy honey walnuts. In a dry skillet over medium heat, toast the walnuts for 3-5 minutes or until fragrant and lightly browned. Add the honey and cayenne pepper to the skillet and stir until the walnuts are evenly coated. Remove from heat and set aside.
Stir in the chopped Swiss chard leaves. Simmer for another 5 minutes, until the chard is wilted.
Taste the stew and adjust the seasoning as needed. Serve hot, garnished with the toasted and roughly chopped walnuts. Top with freshly chopped herbs of your choosing.
To make the stew heartier, serve with crusty bread, rice or quinoa.