Go Back
Italian Herb Lentil Stew with Potatoes
Print Recipe Pin Recipe
Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 4 medium Yukon gold potatoes, diced
  • 1 cup dried brown lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and carrots. Cook for two minutes until the garlic smells fragrant.
  • Add the potatoes, lentils, diced tomatoes, vegetable broth, Italian seasoning, salt, and black pepper.
  • Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 25 minutes.
  • Check that the lentils and potatoes are tender. Stir once or twice during cooking to prevent sticking.
  • Turn off the heat and stir in the fresh parsley before serving.

Notes

Simmer the stew a few extra minutes uncovered if you prefer a thicker broth. Leftovers store well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board