Name: Hearty Lentil & Tomato Stew with Fresh Thyme
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup dried brown or green lentils, rinsed; 1 can (14.5 oz) diced tomatoes, with juices; 1 medium yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 3-4 sprigs fresh thyme, leaves stripped; 3 cups vegetable broth; Salt and black pepper, to taste; Fresh parsley, chopped, for garnish (optional)

Hearty Lentil & Tomato Stew with Fresh Thyme

MintyTomato4280

This hearty lentil and tomato stew is a comforting vegetarian dinner that brings warmth and flavor to even the foggiest Rhode Island night. Browned aromatics and a blend of smoked paprika and cumin provide a savory depth, while a generous handful of fresh thyme adds an herbaceous lift. The combination of protein-rich lentils and juicy tomatoes simmers into a satisfying, one-pot meal—perfect for a cozy evening. Serve with your favorite rustic bread or a scoop of fluffy rice, and enjoy the bright, earthy flavors that shine in this simple yet robust dish.

Ingredients

Instructions

Heat olive oil in a large saucepan over medium heat. Add diced onion, carrot, and celery. Sauté for 5-6 minutes until softened and starting to brown, stirring occasionally.
Add minced garlic, smoked paprika, and ground cumin. Stir constantly for 1 minute until fragrant and aromatic.
Pour in the rinsed lentils and canned tomatoes with their juices. Stir to combine and let cook for 2 minutes to allow flavors to meld.
Add the vegetable broth and fresh thyme leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
Season to taste with salt and black pepper. If stew is too thick, add a bit more broth or water to reach desired consistency. Simmer uncovered for another 2-3 minutes if you prefer a thicker texture.
Ladle stew into bowls. Garnish with chopped fresh parsley if desired. Serve hot with crusty bread or over rice.