Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This easy batch-cooked lentil and carrot stew with fresh herbs
- Easy to Make: This recipe requires minimal effort and can be prepared in under 30 minutes.
- Hearty and Filling: The lentils and carrots provide a beautiful contrast in texture, making this stew both filling and satisfying.
- Customizable: You can add your favorite herbs and spices to make this recipe your own.
- Versatile: This stew can be served as a main course, side dish, or even as a topping for salads or rice bowls.
- Nutritious: Lentils and carrots are packed with nutrients, making this stew a healthy and guilt-free option.
- Make-Ahead: This recipe can be prepared ahead of time, making it perfect for meal prep or special occasions.
- Budget-Friendly: The ingredients used in this recipe are affordable and accessible, making it a budget-friendly option for anyone.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it a great option for meal planning and prep.
Ingredient Breakdown
The key ingredients in this recipe are lentils, carrots, onions, garlic, and fresh herbs. The lentils provide a boost of protein and fiber, while the carrots add natural sweetness and a pop of color. The onions and garlic add a depth of flavor, while the fresh herbs add a burst of freshness to each bite. When selecting these ingredients, make sure to choose fresh and high-quality options. For the lentils, you can use either green or brown lentils, depending on your preference. For the carrots, choose ones that are firm and crunchy. For the onions and garlic, choose ones that are fresh and have no signs of mold or damage. For the fresh herbs, choose ones that are fragrant and have no signs of wilting.
How to Make easy batch-cooked lentil and carrot stew with fresh herbs
Heat 2 tablespoons of olive oil in a large pot over medium heat. Make sure the oil is hot before adding the onions and garlic.
Add the chopped onions and minced garlic to the pot and sauté for 5-7 minutes, or until they are softened and translucent. Make sure to stir occasionally to prevent burning.
Add the sliced carrots and rinsed lentils to the pot, along with 4 cups of vegetable broth and 1 cup of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Stir in the chopped fresh herbs, such as parsley, thyme, or rosemary, and cook for an additional 5 minutes, or until the flavors have melded together.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Tips for Perfect Results
Make sure to use fresh and high-quality ingredients, including the lentils, carrots, onions, garlic, and fresh herbs.
Make sure to cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Add aromatics like onions, garlic, and carrots to the pot before adding the lentils and broth. This will add depth and complexity to the stew.
Use a high-quality vegetable broth that is low in sodium and made with fresh ingredients. This will add flavor and moisture to the stew.
Feel free to experiment with different spices and herbs to add unique flavors to the stew. Some options include cumin, coriander, and paprika.
Serve the stew with a side of crusty bread or over rice or quinoa for a filling and satisfying meal.
Make a large batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Freeze the stew for up to 3 months and thaw as needed for a quick and easy meal option.
Common Mistakes to Avoid
-
Not Rinsing the Lentils: Failing to rinse the lentils before cooking can result in a stew that is cloudy and unappetizing. Make sure to rinse the lentils in a fine-mesh strainer under cold running water before adding them to the pot.
Fix: Rinse the lentils in a fine-mesh strainer under cold running water before adding them to the pot.
-
Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing. Make sure to cook the lentils until they are tender, but still retain some texture.
Fix: Cook the lentils until they are tender, but still retain some texture. Check the lentils frequently to avoid overcooking.
-
Not Using Enough Liquid: Not using enough liquid can result in a stew that is dry and unappetizing. Make sure to use enough broth and water to cover the lentils and vegetables.
Fix: Use enough broth and water to cover the lentils and vegetables. Check the stew frequently to ensure that it is not drying out.
-
Not Seasoning Enough: Not seasoning the stew enough can result in a dish that is bland and unappetizing. Make sure to season the stew with salt, pepper, and any other desired spices or herbs.
Fix: Season the stew with salt, pepper, and any other desired spices or herbs. Taste the stew frequently to ensure that it is seasoned to your liking.
Variations & Substitutions
Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
Transform the stew into a curry by adding curry powder, coconut milk, and diced tomatoes.
Add some smokiness to the stew by incorporating smoked paprika or chipotle peppers in adobo sauce.
Add some sausages, such as chorizo or Italian sausage, to the stew for added flavor and protein.
Storage & Make-Ahead
Let the stew cool completely, then store it in an airtight container at room temperature for up to 24 hours.
Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat the stew over low heat, stirring occasionally, until warmed through.
Let the stew cool completely, then transfer it to an airtight container or freezer bag. Label and date the container or bag, then store it in the freezer for up to 3 months. To thaw, simply leave the stew in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.
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 this recipe?
Yes! You can freeze this recipe for up to 3 months. Simply let it cool completely, then transfer it to an airtight container or freezer bag. Label and date the container or bag, then store it in the freezer. To thaw, simply leave the stew in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.
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 in a pan, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I use different types of lentils?
Yes! You can use different types of lentils, such as green or brown lentils. However, keep in mind that the cooking time may vary depending on the type of lentil you use.
Can I add other ingredients to this recipe?
Yes! You can add other ingredients to this recipe, such as diced vegetables, cooked sausage, or grated cheese. Feel free to experiment and make the recipe your own!
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity. However, be sure to check the ingredients of the vegetable broth and any other store-bought ingredients to ensure they are gluten-free.
Can I serve this recipe as a main course?
Yes! This recipe can be served as a main course, especially if you add some protein sources like cooked sausage or chicken. You can also serve it as a side dish or use it as a topping for salads or rice bowls.
easy batchcooked lentil and carrot stew with fresh herbs
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
Instructions
- Step 1: Saute 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 2-3 minutes, 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 20-25 minutes, or until the lentils are tender.
- Step 5: Stir in the Fresh Herbs. Stir in the chopped parsley and basil.
- 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: The stew can be made up to a day in advance and refrigerated overnight.
- Substitution: You can substitute the green or brown lentils with red or yellow lentils, if desired.
- Pro tip: For a creamier stew, add a tablespoon or two of heavy cream or coconut cream towards the end of cooking time.
