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Why You'll Love This batch cook hearty lentil and carrot stew with fresh herbs for easy meals
- Easy to Make: This recipe is perfect for a weeknight dinner, as it requires minimal preparation and can be cooked in under an hour.
- Hearty and Filling: The combination of lentils and carrots makes this stew incredibly filling, making it perfect for a cold winter's night.
- Customizable: You can easily customize this recipe to suit your tastes by adding your favorite spices or herbs.
- Make-Ahead: This recipe is perfect for meal prep, as it can be made ahead of time and refrigerated or frozen for later use.
- Nutritious: This stew is packed with nutrients, including protein, fiber, and vitamins, making it a great option for a healthy meal.
- Budget-Friendly: This recipe is incredibly budget-friendly, as it uses affordable ingredients and makes a large batch.
- Freezer-Friendly: This stew can be frozen for up to 3 months, making it perfect for a quick and easy meal.
- Perfect for Meal Prep: This recipe is perfect for meal prep, as it can be made in large batches and portioned out for later use.
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 crunch. The onions and garlic add a depth of flavor, and the fresh herbs add a bright, freshness to the stew. When selecting these ingredients, be sure to choose fresh, high-quality options. For the lentils, look for green or brown lentils, as they hold their shape well and have a slightly firmer texture. For the carrots, choose fresh, crunchy carrots that are free of blemishes. For the onions and garlic, choose sweet, flavorful options that are free of mold or rot. Finally, for the fresh herbs, choose bright, fragrant herbs that are free of wilting or browning.
How to Make batch cook hearty lentil and carrot stew with fresh herbs for easy meals
Rinse the lentils in a fine-mesh strainer and pick out any debris or stones. Drain well and set aside.
Chop the onions and garlic and sauté them in a large pot over medium heat until they are softened and translucent.
Add the chopped carrots and rinsed lentils to the pot and stir to combine. Cook for 5-7 minutes, or until the carrots are slightly tender.
Add the vegetable broth and fresh herbs to the pot and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with additional fresh herbs if desired.
Store the stew in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat the stew over low heat, stirring occasionally, until warmed through.
Tips for Perfect Results
Fresh herbs add a bright, freshness to the stew, so be sure to use them instead of dried herbs if possible.
Lentils can become mushy if overcooked, so be sure to check them regularly and remove from heat when they are tender but still hold their shape.
Aromatics like onions, garlic, and carrots add a depth of flavor to the stew, so be sure to sauté them before adding the lentils and broth.
The broth used in the stew can greatly affect the flavor, so be sure to use a high-quality vegetable broth or make your own.
The stew can be customized with a variety of spices and herbs, so don't be afraid to experiment and find the combination that works best for you.
The stew can be served as a main course or as a side dish, so be sure to pair it with your favorite bread or salad for a complete meal.
Common Mistakes to Avoid
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Overcooking the Lentils: Overcooking the lentils can make them mushy and unappetizing, so be sure to check them regularly and remove from heat when they are tender but still hold their shape.
Fix: Check the lentils regularly and remove from heat when they are tender but still hold their shape. If the lentils are overcooked, try adding a little more broth to thin out the stew.
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Not Using Enough Broth: Not using enough broth can result in a thick, starchy stew, so be sure to use enough broth to cover the lentils and vegetables.
Fix: Use enough broth to cover the lentils and vegetables, and adjust the seasoning as needed.
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Not Sautéing the Aromatics: Not sautéing the aromatics can result in a stew that lacks depth of flavor, so be sure to sauté the onions, garlic, and carrots before adding the lentils and broth.
Fix: Sauté the aromatics in a little oil before adding the lentils and broth, and adjust the seasoning as needed.
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Not Using Fresh Herbs: Not using fresh herbs can result in a stew that lacks brightness and freshness, so be sure to use fresh herbs instead of dried herbs if possible.
Fix: Use fresh herbs instead of dried herbs, and adjust the seasoning as needed.
Variations & Substitutions
To make a vegan version of the stew, simply omit the chicken broth and use a vegetable broth instead. You can also add some vegan protein sources like tofu or tempeh for added nutrition.
To make a gluten-free version of the stew, simply omit the wheat-based broth and use a gluten-free broth instead. You can also use gluten-free grains like quinoa or brown rice for added nutrition.
To make a spicy version of the stew, simply add some diced jalapenos or red pepper flakes to the pot. You can also add some spicy broth or tomato sauce for added heat.
To make a mushroom version of the stew, simply add some sliced mushrooms to the pot. You can also use mushroom broth or add some dried mushrooms for added flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Simply store it in an airtight container and reheat it over low heat when you're ready to serve.
The stew can be frozen for up to 3 months. Simply store it in an airtight container or freezer bag and thaw it overnight in the refrigerator when you're ready to serve.
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! This recipe can be frozen for up to 3 months. Simply store it in an airtight container or freezer bag and thaw it overnight in the refrigerator when you're ready to serve.
What type of lentils should I use?
You can use either green or brown lentils for this recipe. Green lentils have a slightly firmer texture and a more delicate flavor, while brown lentils are softer and have a nuttier flavor.
Can I use canned lentils?
While canned lentils can be convenient, they can also be high in sodium and low in fiber. If you choose to use canned lentils, be sure to rinse them well and adjust the seasoning accordingly.
Can I add other vegetables to the stew?
Yes! You can add other vegetables like diced bell peppers, chopped kale, or sliced mushrooms to the stew. Simply sauté them in a little oil before adding the lentils and broth.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Simply sauté the aromatics in a little oil, then add the lentils, broth, and vegetables to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
batch cook hearty lentil and carrot stew with fresh herbs for easy meals
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
Instructions
- Step 1: Sauté 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 lentils and cook until tender. Add the rinsed lentils to the pot and cook for 1-2 minutes, until they are coated in the oil and slightly toasted. Add the vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- Step 3: Add the carrots and cook until tender. Add the chopped carrots to the pot and continue to simmer, covered, for an additional 10-15 minutes, or until the carrots are tender.
- Step 4: Season and serve. Stir in the chopped parsley and rosemary. Season the stew with salt and pepper to taste. Serve hot, garnished with additional fresh herbs if desired.
- Step 5: Cool and refrigerate or freeze. Allow the stew to cool completely, then refrigerate or freeze for later use. Reheat the stew over low heat, adding a little water if necessary to achieve the desired consistency.
- Step 6: Batch cook and portion. To batch cook, simply multiply the ingredients and cook in a larger pot. Portion the stew into individual containers and refrigerate or freeze for easy meals throughout the week.
Recipe Notes
- Storage tip: Store the cooled stew in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Make ahead: The stew can be cooked and refrigerated or frozen up to 2 days in advance.
- Substitution: Swap the green or brown lentils for red or yellow lentils, if desired.
- Pro tip: For a thicker stew, simmer the mixture uncovered for an additional 10-15 minutes, or until the desired consistency is reached.
- Variation: Add diced bell peppers or zucchini to the pot for added flavor and nutrition.
- Nutrition information: The nutrition information is an estimate and may vary based on the specific ingredients used.
