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Why You'll Love This batch cook lentil and carrot stew with fresh herbs for easy weeknights
- Easy to Make: This recipe is a breeze to prepare, with minimal prep time and simple instructions.
- Customizable: Feel free to add your favorite spices, herbs, or vegetables to make the stew your own.
- Healthy and Nutritious: This stew is packed with protein, fiber, and vitamins, making it a great option for a weeknight meal.
- Make-Ahead Friendly: Prepare the stew up to 2 days in advance and store it in the refrigerator for a quick and easy meal.
- Freezer Friendly: Freeze the stew for up to 3 months and thaw it when you need a quick meal.
- Cost-Effective: This recipe makes a large batch of stew, perfect for meal prep or feeding a crowd.
- Flavorful: The combination of fresh herbs, spices, and vegetables creates a rich and satisfying flavor profile.
- Comforting: This stew is the perfect comfort food, perfect for a chilly evening or a special occasion.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, carrots, onion, 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 onion and garlic add a depth of flavor, while the fresh herbs bring a bright, freshness to the stew. When selecting these ingredients, choose fresh, high-quality options for the best flavor and texture. You can substitute the lentils with other types of legumes, such as chickpeas or black beans, and the carrots with other root vegetables, such as parsnips or sweet potatoes.
How to Make batch cook lentil and carrot stew with fresh herbs for easy weeknights
Finely chop the onion and garlic, making sure to remove any excess moisture with a paper towel. This will help prevent the stew from becoming too watery.
Heat a large pot over medium heat and add a tablespoon of olive oil. Add the chopped onion and garlic and sauté until translucent, about 5 minutes.
Add the lentils and carrots to the pot, stirring to combine with the onion and garlic. Cook for an additional 2-3 minutes, until the lentils are coated in the oil and the carrots are slightly tender.
Add the vegetable broth, diced tomatoes, and fresh herbs to the pot. Stir to combine, making sure the lentils and carrots are fully submerged in the liquid.
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender and the carrots are cooked through.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Tips for Perfect Results
Fresh herbs make a huge difference in the flavor and aroma of the stew. Choose fresh, high-quality herbs for the best results.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender, but still retain some texture.
A squeeze of fresh lemon juice or a splash of vinegar can add brightness and balance to the stew.
Feel free to add your favorite spices and herbs to the stew to make it your own. Some options include cumin, coriander, and smoked paprika.
Add some crusty bread or cooked rice to the stew to make it a filling and satisfying one-pot meal.
This stew freezes beautifully, making it a great option for meal prep or a quick and easy meal on a busy day.
Common Mistakes to Avoid
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Not Rinsing the Lentils:
Fix: Rinse the lentils before cooking to remove any excess debris or impurities.
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Overcrowding the Pot:
Fix: Cook the stew in batches if necessary, to prevent the lentils and carrots from becoming mushy or undercooked.
-
Not Seasoning Enough:
Fix: Season the stew liberally with salt, pepper, and other spices to bring out the flavors of the ingredients.
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Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving, to allow the flavors to meld together and the lentils to absorb any excess liquid.
Variations & Substitutions
Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
Add some Mediterranean flair to the stew by incorporating Kalamata olives, artichoke hearts, and feta cheese.
Add some Indian-inspired spices to the stew, such as cumin, coriander, and turmeric, and serve over basmati rice or with naan bread.
Make the stew vegan by substituting the chicken broth with vegetable broth and omitting any dairy products.
Make the stew gluten-free by substituting the wheat-based broth with a gluten-free alternative and omitting any gluten-containing ingredients.
Make the stew low-sodium by using low-sodium broth and omitting any high-sodium ingredients.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Make sure to cool it to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Divide it into airtight containers or freezer bags, making sure to remove as much air as possible before sealing. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
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. Divide it into airtight containers or freezer bags, making sure to remove as much air as possible before sealing. When you're ready to eat it, simply thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Is this recipe vegan?
No, this recipe is not vegan as it contains chicken broth. However, you can easily make it vegan by substituting the chicken broth with vegetable broth and omitting any dairy products.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe to make it your own. Some options include diced bell peppers, chopped kale, or cooked sausage. Feel free to experiment and find the combination that works best for you.
How do I reheat this recipe?
You can reheat this recipe in the microwave or on the stovetop. If reheating in the microwave, make sure to heat it in 30-second increments, stirring between each interval, until it's hot and steaming. If reheating on the stovetop, heat it over low-medium heat, stirring occasionally, until it's hot and steaming.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onion 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.
Can I make this recipe in a pressure cooker?
Yes, you can make this recipe in a pressure cooker. Simply brown the onion and garlic, then add all the ingredients to the pressure cooker and cook for 10-15 minutes, or until the lentils are tender and the carrots are cooked through.
batch cook lentil and carrot stew with fresh herbs for easy weeknights
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 diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat the oil in a large pot. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 3: Add the carrots and cook for 5 minutes. Add the chopped carrots and cook for 5 minutes, until they start to soften.
- Step 4: Add the lentils, broth, and diced tomatoes. Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine.
- Step 5: Bring the mixture to a boil. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
- Step 6: Season with thyme, salt, and pepper. Season the stew with dried thyme, salt, and pepper to taste.
- Step 7: Stir in the chopped parsley and cilantro. Stir in the chopped fresh parsley and cilantro.
- Step 8: Serve hot. Serve the stew hot, garnished with additional parsley and cilantro 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: Swap the carrots with diced bell peppers or zucchini for a different flavor.
- Pro tip: For a creamier stew, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
- Variation: Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
- Leftovers: Use leftover stew as a filling for sandwiches or as a topping for rice or noodles.
