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Witches Brew Stew

Witches Brew Stew

Witches Brew Stew is a hearty, warm dish filled with vibrant vegetables and earthy lentils, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner Plates
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive oil warms the pot and enhances flavors
  • 1 medium Onion adds a sweet and savory foundation
  • 2 cloves Garlic brings aromatic richness
  • 2 tablespoons Tomato paste deepens the stew's flavor
For the Seasoning
  • 1 teaspoon Smoked paprika gives a smoky depth
  • 1 teaspoon Dried thyme or fresh thyme infuses a herbal note
  • to taste Salt amplifies savory goodness
  • to taste Pepper amplifies savory goodness
For the Veggies
  • 4 cups Vegetable broth the heart of the stew
  • 2 cups Baby potatoes provide hearty texture
  • 2 medium Carrots bring sweetness and color
  • 1 cup Parsnips adds earthy flavor
  • 1 cup Mushrooms contributes umami depth
For the Protein
  • 1 cup Dry green or brown lentils packs protein and fiber

Equipment

  • large pot

Method
 

How to Make Witches Brew Stew
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and cook for another minute, stirring often.
  3. Stir in the tomato paste and smoked paprika, cooking for 1–2 minutes to deepen the flavor.
  4. Incorporate the baby potatoes, carrots, parsnips, and mushrooms, stirring to coat them.
  5. Pour in the vegetable broth, then add lentils and thyme, bringing to a simmer.
  6. Cover and cook on low for 30–35 minutes, until the vegetables and lentils are tender.
  7. Taste and adjust seasoning. For a thicker stew, mash a few potatoes in the pot.
  8. Serve hot, garnished with thyme or a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 250IUVitamin C: 30mgCalcium: 5mgIron: 15mg

Notes

Let the stew cool before storing. It can be refrigerated for up to 3 days or frozen for up to 3 months.

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