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Why You'll Love This low-calorie garlic herb lentil and potato stew for cold winter evenings
- High in Protein and Fiber: The combination of lentils and potatoes provides a good amount of protein and fiber, making this stew a nutritious and filling meal.
- Low in Calories: With only 350 calories per serving, this stew is a great option for those watching their weight or following a low-calorie diet.
- Easy to Make: This recipe is simple and straightforward, requiring minimal ingredients and preparation time.
- Customizable: Feel free to add your favorite herbs and spices to make this stew your own.
- Comforting and Soothing: The aroma of garlic and herbs will fill your kitchen and make you feel cozy and comforted.
- Perfect for Meal Prep: This stew can be made ahead of time and refrigerated or frozen for later use.
- Versatile: Serve this stew as a main course or use it as a side dish for your favorite meals.
- Nourishing and Delicious: This stew is a great way to warm up on a cold winter evening, and it's packed with nutrients to keep you going.
Ingredient Breakdown
The key ingredients in this recipe are red and green lentils, garlic, fresh herbs (such as thyme and rosemary), potatoes, and vegetable broth. The lentils provide a boost of protein and fiber, while the garlic and herbs add plenty of flavor. The potatoes help to thicken the stew and add a nice texture. I recommend using fresh herbs whenever possible, as they have a more vibrant flavor than dried herbs. You can also customize this recipe by adding your favorite herbs and spices to make it your own. When selecting potatoes, choose ones that are high in starch, such as Russet or Idaho, as they will help to thicken the stew.
How to Make low-calorie garlic herb lentil and potato stew for cold winter evenings
Finely chop 3 cloves of garlic and 1 tablespoon of fresh herbs (such as thyme and rosemary). Set aside.
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped garlic and herbs and cook for 1-2 minutes, until fragrant.
Add 1 cup of red and green lentils, 2 cups of diced potatoes, and 4 cups of vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, until the lentils and potatoes are tender.
Season the stew with salt and pepper to taste. You can also add your favorite herbs and spices to customize the flavor.
Serve the stew hot, garnished with fresh herbs and a side of crusty bread or a green salad. Enjoy!
Let the stew cool, then refrigerate or freeze for later use. Reheat and serve when needed.
Tips for Perfect Results
Fresh herbs have a more vibrant flavor than dried herbs, so try to use them whenever possible. You can also freeze fresh herbs for later use.
Lentils can become mushy if overcooked, so be sure to check them regularly and remove from heat when they're tender but still firm.
Onions, carrots, and celery are all great additions to this stew. They add flavor and texture, and can be sautéed with the garlic and herbs for added depth of flavor.
This stew is a great base for experimenting with different spices and herbs. Try adding a pinch of cumin, paprika, or smoked paprika for a unique flavor.
High-starch potatoes, such as Russet or Idaho, are best for this stew. They'll help to thicken the stew and add a nice texture.
Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the lentils to absorb any remaining liquid.
This stew freezes beautifully, so feel free to make a big batch and freeze for later use. Simply thaw and reheat when needed.
If you like a little heat in your stew, try adding some diced jalapeños or red pepper flakes. This will add a nice kick and depth of flavor.
Common Mistakes to Avoid
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Overcooking the Lentils: Lentils can become mushy and unappetizing if overcooked. Be sure to check them regularly and remove from heat when they're tender but still firm.
Fix: Check the lentils frequently and remove from heat when they're tender but still firm. If you do overcook the lentils, try adding some more broth or water to thin out the stew.
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Not Using the Right Potatoes: Using the wrong type of potatoes can result in a stew that's too thin or too thick. High-starch potatoes, such as Russet or Idaho, are best for this stew.
Fix: Use high-starch potatoes, such as Russet or Idaho, for the best results. If you do use the wrong type of potatoes, try adding some more broth or water to thin out the stew.
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Not Letting it Rest: Letting the stew rest for 10-15 minutes before serving allows the flavors to meld together and the lentils to absorb any remaining liquid. If you don't let it rest, the stew may be too thin or too thick.
Fix: Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the lentils to absorb any remaining liquid.
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Not Seasoning Enough: Not seasoning the stew enough can result in a bland and unappetizing meal. Be sure to taste and adjust the seasoning as needed.
Fix: Taste and adjust the seasoning as needed. Add more salt, pepper, or herbs to taste.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the stew a spicy kick.
Omit the chicken broth and use vegetable broth instead. You can also add some sautéed mushrooms or bell peppers for added flavor and texture.
Use gluten-free broth and be sure to check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Omit the chicken broth and use vegetable broth instead. You can also use a vegan-friendly broth or make your own by simmering vegetables and spices in water.
Brown the garlic and herbs in a pan, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Brown the garlic and herbs in the Instant Pot, then add all the ingredients and cook on high pressure for 10-15 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Storage & Make-Ahead
Let the stew cool, then store it in an airtight container at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew.
Let the stew cool, then store it in an airtight container in the refrigerator for up to 5 days. Reheat and serve when needed.
Let the stew cool, then transfer it to an airtight container or freezer-safe bag. Label and date the container or bag, then store it in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, then reheat and 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 stew?
Yes, you can freeze this stew for up to 3 months. Let it cool, then transfer it to an airtight container or freezer-safe bag. Label and date the container or bag, then store it in the freezer. To reheat, thaw overnight in the refrigerator, then reheat and serve.
What type of potatoes should I use?
High-starch potatoes, such as Russet or Idaho, are best for this stew. They'll help to thicken the stew and add a nice texture.
Can I use dried herbs instead of fresh?
While fresh herbs have a more vibrant flavor, you can use dried herbs in a pinch. Just be sure to use about one-third the amount called for in the recipe, as dried herbs are more potent than fresh.
Can I make this stew in a slow cooker or Instant Pot?
Yes, you can make this stew in a slow cooker or Instant Pot. Brown the garlic and herbs in a pan, then add all the ingredients to the slow cooker or Instant Pot. Cook on low for 6-8 hours or high for 3-4 hours in the slow cooker, or cook on high pressure for 10-15 minutes in the Instant Pot.
Can I add other ingredients to this stew?
Yes, you can customize this stew to your liking by adding other ingredients. Some ideas include diced onions, carrots, celery, mushrooms, bell peppers, or jalapeños. Just be sure to adjust the cooking time and seasoning accordingly.
Is this stew gluten-free?
Yes, this stew is gluten-free as long as you use gluten-free broth and check the ingredients of any store-bought spices or seasonings to ensure they are gluten-free.
Can I serve this stew as a main course or side dish?
Yes, you can serve this stew as a main course or side dish. It's a hearty and filling meal that's perfect for a cold winter evening, and it pairs well with a variety of sides, such as crusty bread, a green salad, or roasted vegetables.
lowcalorie garlic herb lentil and potato stew for cold winter evenings
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Sauté the onion and garlic. In a large pot, heat the olive oil 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, potatoes, and herbs. Add the rinsed lentils, diced potatoes, thyme, rosemary, and bay leaf to the pot. Cook for 1-2 minutes, stirring to combine.
- Step 3: Add the diced tomatoes and broth. Add the diced tomatoes and vegetable broth to the pot. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils and potatoes are tender.
- Step 4: Remove the bay leaf and season. Remove the bay leaf from the pot and season the stew with salt and pepper to taste.
- Step 5: Serve and garnish. Serve the stew hot, garnished with chopped fresh parsley.
- Step 6: Store leftovers. Let the stew cool completely, then refrigerate or freeze for later use.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for up to 2-3 months.
- Make ahead: The stew can be made ahead and refrigerated or frozen for later use.
- Substitution: Swap the potatoes for other root vegetables, such as carrots or parsnips, if desired.
- Pro tip: For an extra boost of flavor, add a splash of red wine or lemon juice to the stew during the last 10 minutes of cooking.
- Nutrition tip: This stew is high in fiber, protein, and vitamins, making it a nutritious and filling meal option.
- Variation: Try adding other herbs or spices, such as cumin or paprika, to the stew for added flavor.
