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Hearty Lentil and Vegetable Stew with Crusty Bread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 1 large onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 medium potatoes, cubed
  • 4 cups vegetable broth
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1 small loaf crusty bread, sliced

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for five minutes until the vegetables start to soften.
  • Stir in the garlic, thyme, and cumin. Cook for one minute until fragrant.
  • Add the lentils, potatoes, and vegetable broth. Bring the mixture to a boil.
  • Lower the heat, cover the pot, and simmer for 25 minutes. Stir once or twice during cooking.
  • Remove the lid and continue simmering for 10 more minutes until the lentils and potatoes are tender. Season with salt and pepper.
  • Ladle the stew into bowls and serve with slices of crusty bread.

Notes

The bread works best when toasted lightly so it stays firm while soaking up broth. Leftovers thicken overnight in the fridge. Reheat with a splash of water to loosen the texture. If the stew tastes flat, add an extra pinch of cumin at the end rather than more salt.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Wooden spoon