Simple Lentil Stew

A thick, thyme-forward lentil stew with chunks of potato and carrot that costs next to nothing and feeds a crowd. This is the kind of no-fuss, one-pot cooking that gets you through the week without much thought or money.

The vegetables get a quick fry in margarine first, then a spoonful of flour goes in to thicken things up as the stew cooks. Lentils go in with enough water to cover, and from there it’s just a matter of letting everything simmer until tender. The lentils absorb water as they cook and swell, so the stew thickens on its own. Keep adding water as needed to keep it at the consistency you want.

Thyme is the dominant spice here, and it should be. Don’t be shy with it. That earthy, slightly minty flavor is what gives this simple stew its character. Serve it over rice to soak up every drop.

Pro Tips

• Use brown or green lentils. Red lentils cook too fast and will dissolve into mush before the potatoes and carrots are done.
• Cut the potato and carrot chunks roughly the same size so they cook evenly.
• Add water gradually as the lentils cook. It’s easier to thin a stew than to thicken one that’s too soupy.
• Be generous with the thyme. The recipe specifically says it should be the dominant spice, so taste as you go and keep adding.

Variations

• Add a can of diced tomatoes with the water for a tangier, more Mediterranean-style stew.
• Stir in a handful of spinach or kale in the last few minutes for extra greens.
• Top with a squeeze of lemon juice and a drizzle of olive oil before serving to brighten the flavors.