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Why You'll Love This simple batch cooked lentil and carrot stew with fresh herbs
- Easy to Make: This recipe is perfect for beginners, with simple steps and minimal ingredients.
- Highly Customizable: Feel free to add your favorite herbs and spices to make the stew your own.
- Nutritious: Lentils and carrots are packed with fiber, protein, and vitamins, making this stew a healthy option.
- Cost-Effective: This recipe makes a large batch, perfect for meal prep or feeding a crowd.
- Flavorful: The combination of lentils, carrots, and fresh herbs creates a delicious and aromatic stew.
- Perfect for Any Occasion: Whether you're looking for a comforting meal or a healthy option, this stew is perfect for any time of the year.
- Make-Ahead Friendly: This recipe can be made ahead of time, making it perfect for busy schedules.
- Freezer Friendly: The stew can be frozen for up to 3 months, making it a great option for meal prep.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, onions, garlic, and fresh herbs. Lentils are a great source of protein and fiber, making them a nutritious and filling addition to the stew. Carrots add natural sweetness and a pop of color, while onions and garlic provide a depth of flavor. Fresh herbs like parsley, thyme, and rosemary add a bright and refreshing touch to the stew. When selecting ingredients, choose fresh and high-quality options to ensure the best flavor and texture.
How to Make simple batch cooked lentil and carrot stew with fresh herbs
Chop 2 medium onions and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions and cook until they're translucent, about 5 minutes.
Add 4 medium carrots, peeled and chopped, to the pot. Cook for an additional 5 minutes, stirring occasionally, until the carrots start to soften.
Add 1 cup of brown or green lentils, rinsed and drained, to the pot. Pour in 4 cups of vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
Stir in 1/4 cup of chopped fresh parsley, 2 tablespoons of chopped fresh thyme, and 1 tablespoon of chopped fresh rosemary. Season with salt and pepper to taste.
Simmer the stew for an additional 10-15 minutes, or until the flavors have melded together. Serve hot, garnished with additional fresh herbs if desired.
Tips for Perfect Results
Fresh herbs make a big difference in the flavor of the stew. Choose high-quality, fresh herbs for the best results.
Lentils can become mushy if overcooked. Check the stew regularly and adjust the cooking time as needed.
Onions, garlic, and carrots add a depth of flavor to the stew. Don't skip these ingredients for the best results.
Taste the stew regularly and adjust the seasoning as needed. This will ensure the best flavor.
Choose a high-quality broth that's low in sodium and made with wholesome ingredients. This will make a big difference in the flavor of the stew.
Common Mistakes to Avoid
-
Not Rinsing the Lentils:
Fix: Rinse the lentils before adding them to the stew to remove any impurities and debris.
-
Overcooking the Vegetables:
Fix: Check the vegetables regularly and adjust the cooking time as needed to prevent overcooking.
-
Not Seasoning to Taste:
Fix: Taste the stew regularly and adjust the seasoning as needed to ensure the best flavor.
Variations & Substitutions
Add 1-2 teaspoons of diced jalapenos or red pepper flakes to the stew for an extra kick of heat.
Add 1/4 cup of chopped Kalamata olives, 1/4 cup of artichoke hearts, and 1 tablespoon of lemon juice to the stew for a Mediterranean twist.
Add 1 teaspoon of curry powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of turmeric to the stew for an Indian-inspired flavor.
Replace the vegetable broth with a vegan broth and omit any animal-derived ingredients for a vegan version of the stew.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
What type of lentils should I use?
You can use either brown or green lentils for this recipe. Brown lentils will give you a slightly sweeter and nuttier flavor, while green lentils will give you a more neutral flavor.
Can I add other vegetables to the stew?
Yes, you can add other vegetables like diced bell peppers, zucchini, or mushrooms to the stew. Just adjust the cooking time and seasoning as needed.
Is this recipe vegan?
This recipe is not vegan as it uses vegetable broth that may contain animal-derived ingredients. However, you can easily make it vegan by using a vegan broth and omitting any animal-derived ingredients.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
simple batch cooked lentil and carrot stew with fresh herbs
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Sauté the Onion and Garlic. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the Carrots and Lentils. Add the chopped carrots and rinsed lentils to the pot. Cook for 1-2 minutes, stirring occasionally, until the carrots start to soften.
- Step 3: Add the Broth, Tomatoes, and Spices. Pour in the vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine, then bring the mixture to a boil.
- Step 4: Simmer the Stew. Reduce the heat to low and simmer the stew, covered, for 25-30 minutes, or until the lentils and carrots are tender.
- Step 5: Stir in Fresh Herbs. Stir in the chopped parsley and cilantro. Cook for an additional 1-2 minutes, until the herbs are wilted.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with additional fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the carrots for other root vegetables, such as parsnips or sweet potatoes.
- Pro tip: Use a slow cooker to simmer the stew for 6-8 hours, perfect for a hands-off meal.
- Variation: Add other spices or herbs to the stew, such as cumin or rosemary, for a unique flavor.
- Leftovers: Use leftover stew as a filling for sandwiches or wraps, or as a topping for salads or bowls.
