Lentil Potato Stew
This is the pot I make when I want something that fills a bowl and still counts as a simple supper. Onion, carrot, and celery soften first, then tomato and lentils go in with broth. Potato cubes cook until they are just tender, and spinach wilts in at the end so it stays green. A thread of olive oil and black pepper finish it, which is the spoonful in the photo: lentils, yellow potato, orange carrot, red tomato, and leaves in a thick broth.
Brown or green lentils hold their shape. Red lentils turn to mush and make this a different stew. The potato should be cut small so it finishes with the lentils, not after them. A firm dice, about 3/4 inch, is right. Too small and it disappears. Too big and you are waiting on the potato while the lentils go soft. Tomato paste or crushed tomato gives the broth its color. Water alone stays pale.
It feeds four, with bread if someone wants to catch the broth. It is better the next day. The lentils take on the tomato, and the pot thickens as it sits. Loosen it with a splash of broth when you reheat it.
Why You'll Love This
- One pot, ready in 40 minutes.
- Looks like the photo: lentils, potato, carrot, tomato, greens.
- No cream, no meat.
- Better the next day.
Anti-Inflammatory & Mediterranean Recipes
Lentil Potato Stew
- Prep10 min
- Cook30 min
- Total40 min
- Servings4 servings
- Calories280 kcal
Ingredients
- Stew
Instructions
- Heat the olive oil in a pot over medium. Add the onion, carrot, and celery. Cook 5 minutes, until the onion is soft.
- Add the garlic and tomato paste. Stir 1 minute, until the paste darkens a shade.
- Add the lentils, crushed tomato, broth, potato, salt, pepper, and oregano. Bring to a simmer.
- Cook 25 minutes, until the lentils are tender and the potato is soft but still holding a cube. Add a splash of water if it looks tight.
- Stir in the spinach. Cook 1 minute, until it wilts. Take it off the heat. Add the lemon juice.
- Taste and add salt if the broth was unsalted. Ladle into bowls. Finish with olive oil and black pepper. Serve with bread if you want it.
Notes & Tips
- Brown or green lentils, not red. Red lentils dissolve.
- Potato in with the lentils, cut small. Large cubes lag behind.
- Cook the tomato paste. Raw paste tastes tinny and the broth stays pale.
- Spinach last. Earlier and it goes dark and small.
- Nutrition: Per serving (1/4 of the pot, no bread). Estimate.
- Nutrition: Net carbohydrates: 34g
- Nutrition: WW estimate: 4 points on the current plan (olive oil carries most of it; lentils and vegetables are the light part)
- Fridge: 4 days, covered. It thickens. Loosen with broth when you reheat. Do not boil hard.
- Freezer: up to 2 months. The potato softens a little after thawing, which is fine in stew.
- Nutrition is an estimate from lentils, potato, carrot, tomato, spinach, broth, and olive oil. Bread on the side is extra.
- ## The Secret to a Thick Broth
- Sauté the onion, carrot, and celery, then cook the tomato paste for a full minute before the liquid goes in. That base is what makes the broth taste like it simmered for hours. A splash of lemon at the end keeps it from tasting flat. If you skip the paste step and pour broth over raw garlic, the pot stays thin no matter how long the lentils cook.
Variations & serving ideas
- No spinach: kale works if you give it 3 minutes.
- No potato: use sweet potato. Same size, same time.
- Heartier: add a drained can of chickpeas with the lentils.
- No tomato paste: use an extra half cup of crushed tomato.
- Spicier: add a pinch of chili flakes with the oregano.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 kcal |
| Total fat | 5 g |
| Sodium | 640 mg |
| Total carbohydrate | 46 g |
| Fibre | 12 g |
| Protein | 14 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
What lentils work best?
Brown or green. They stay in separate pieces, the way they do in the photo. Red lentils cook faster and turn the stew into a puree.
Can I freeze it?
Yes. Cool it first, then freeze up to 2 months. The potato will be a little softer after thawing. Add a fresh handful of spinach when you reheat it if the greens look tired.
How do I make it heartier?
Add a drained can of chickpeas, an extra potato, or a cup of chopped kale. A slice of toasted bread on the side turns one bowl into a full plate.
More questions about this recipe
How long does it take to make Lentil Potato Stew?
About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.
What ingredients do I need for Lentil Potato Stew?
The key ingredients include onion, carrots, celery, garlic, tomato paste and tomato. The recipe card lists every ingredient with exact amounts.
How many servings does this recipe make?
It makes 4 servings.
How many calories are in one serving?
According to the recipe's nutrition information, one serving has about 280 calories, 14 g protein, 46 g carbohydrates and 5 g fat.
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