Little Sprout Green Lentil Stew (Printable)

Tender lentils, sweet carrots, and creamy potatoes simmered with herbs for a comforting vegetarian meal.

# What you need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 3 medium carrots, peeled and diced
04 - 2 medium potatoes, peeled and diced
05 - 1 celery stalk, diced
06 - 1 cup baby spinach or microgreens, roughly chopped (optional)

→ Lentils & Broth

07 - 1 cup dried green lentils, rinsed
08 - 4 cups vegetable broth
09 - 1 cup water

→ Herbs & Seasoning

10 - 2 tablespoons olive oil
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1 bay leaf
14 - ½ teaspoon ground cumin (optional)
15 - Salt and freshly ground black pepper to taste
16 - Juice of ½ lemon (optional)

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté for 3-4 minutes until softened and fragrant.
02 - Stir in carrots and potatoes; cook for an additional 5 minutes, stirring occasionally until slightly caramelized at edges.
03 - Add rinsed green lentils, vegetable broth, water, thyme, oregano, bay leaf, cumin if using, salt, and pepper. Bring to a boil.
04 - Reduce heat to low, cover with lid, and simmer for 30-35 minutes until lentils and vegetables are completely tender.
05 - Remove bay leaf. Stir in baby spinach or microgreens and cook for 2-3 minutes until wilted.
06 - Add lemon juice if desired. Taste and adjust seasoning with salt, pepper, or additional herbs as needed.
07 - Ladle into bowls and serve hot, garnished with fresh herbs if available.

# Helpful Hints:

01 -
  • Simple and approachable: With an easy difficulty level and just 15 minutes of prep, this stew is perfect for cooks of all skill levels.
  • Naturally vegetarian and gluten-free: Every ingredient is plant-based and free from gluten, making it a welcoming dish for a wide range of dietary needs.
  • Deeply nourishing: Green lentils provide 12 g of protein per serving, while carrots and potatoes contribute hearty carbohydrates and essential vitamins.
  • One-pot wonder: Everything comes together in a single large pot, keeping cleanup simple and stress-free.
  • Flexible and forgiving: Swap in sweet potatoes, add a handful of baby spinach or little sprout greens, or finish with a squeeze of lemon — this recipe welcomes your personal touch.
02 -
  • Rinse your lentils thoroughly: Always rinse dried green lentils under cold running water before adding them to the pot to remove any dust or debris and ensure a cleaner broth.
  • Don't rush the simmer: Allow the stew to simmer gently on low heat for the full 30–35 minutes so the lentils become fully tender and the flavors meld together beautifully.
  • Add greens last: Stir in the baby spinach or little sprout greens only in the final 2–3 minutes of cooking to preserve their vibrant color and delicate texture.
  • Lemon juice at the end: If using lemon juice, add it just before serving rather than during cooking — this keeps the brightness and acidity fresh and lively.
  • Check your broth: Always read the label on your vegetable broth to confirm it is allergen-free and plant-based if you are cooking for guests with dietary restrictions.
  • Make it ahead: This stew tastes even better the next day as the flavors continue to develop overnight in the refrigerator. Reheat gently over low heat, adding a splash of water if needed.
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