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Hearty Lentil Stew

The perfect stew for cold weather, but tasty any time of year!

Servings

60 minutes

Total Time

$1.00

Cost per serving *

Temperature:	Medium heat, High heat, Low heat
Serving size:	2 cups
Prep time:	15 minutes
Cook time:	45 minutes
Total time:	60 minutes
Equipment:	Cutting board Large pot
Utensils:	Knife Measuring cups and spoons Mixing spoon

* Cost and availability of recipe ingredients may vary across different regions of Ohio. Cost per serving information should be used as a general guide when considering recipe cost.

Nutrition Facts

Recipe PDF

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Ingredients

2 tablespoons olive oil OR vegetable oil

1 yellow onion

6 cloves garlic, minced OR 2 tablespoons garlic powder

4 carrots

4 stalks celery

2 pounds potatoes

1 cup uncooked brown lentils

1 teaspoon dried rosemary (optional)

1/2 teaspoon ground thyme (optional)

2 tablespoons Dijon mustard

6 cups low-sodium vegetable broth

1 cup frozen peas

Instructions

Before you begin, wash your hands, surfaces, utensils, and vegetables.
Dice onion, mince garlic, and add to large pot with olive or vegetable oil. Cook over medium heat for 3-5 minutes.
Dice celery and carrots. Add to pot and cook for additional 3-5 minutes.
Peel and cut potatoes into 1-inch cubes. Add to pot along with lentils, Dijon mustard, vegetable broth, rosemary, and thyme (is using).
Stir ingredients to combine, place lid on the pot, and increase heat to high until the stew reaches a boil. Once it reaches a boil, turn heat to low and simmer for 30 minutes, stirring occasionally.
Add frozen peas and cook for an additional 5 minutes.

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Ingredients