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.
- 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
- 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.
Keywords: lentils, vegetables, stew, winter, nutritious, healthy, green onions, celery, carrots, fennel, swiss chard, walnuts, herbs, meal prep, easy, quick