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One-pan Lentil Veggie Stew
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One-pan Lentil Veggie Stew

Pure winter comfort food that is healthy, delicious, easy to make and almost no dirty dishes. My favorite kind of dinner.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr 40 mins
Course: Dinner
Servings: 2
Calories: 368kcal

Ingredients

  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 1.5 cups fresh green beans chopped
  • 1.5 cups carrot chopped
  • 2 small potato chopped
  • 2 cups spinach packed
  • 1 cup dried lentils/beans uncooked (we used mung beans)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • black pepper
  • sea salt
  • 1/4 cup unsweetened coconut milk

Instructions

  • Heat cooking oil over medium heat. Saute onion for 2 minutes, add garlic and cook for 2 minutes more.
  • Add beans and carrots and cook for 5 minutes.
  • Then add potatoes, lentils, bay leaf, thyme, and rosemary. Cover veggies with water or vegetable broth.
  • Cover and simmer for 40-45 minutes or until lentils are soft. Check and stir regularly, add more water if needed.
  • Last 5 minutes add spinach and season with salt and black pepper.

Notes

  • This recipe is freezer friendly so feel free to double and freeze for days you don't have time to cook. 
  • Though we like to keep bread consumption to a minimum, this dish would be lovely with some vegan naan too!