Introduction

Some of the best recipes aren’t planned—they’re discovered. This comforting stew was created on a rainy afternoon when warmth, simplicity, and a bit of creativity were all that was needed. Inspired by an unexpected encounter and the ingredients already waiting in the kitchen, this dish is rich, hearty, and perfect for slow moments when the rain taps on the windows and time feels softer.

Ingredients

2 tablespoons cooking oil or butter

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, sliced

2 potatoes, diced

1 cup chopped tomatoes (fresh or canned)

1½ cups cooked beans or lentils

3 cups vegetable or chicken broth

1 teaspoon paprika

½ teaspoon black pepper

Salt to taste

1 teaspoon dried herbs (thyme, oregano, or mixed herbs)

Optional: chopped greens (spinach or kale)

Instructions

Heat oil or butter in a deep pot over medium heat.

Add the chopped onion and sauté until soft and slightly golden.

Stir in garlic and cook for about 30 seconds until fragrant.

Add carrots and potatoes, mixing well to coat them with flavor.

Pour in the broth and tomatoes, then bring to a gentle boil.

Reduce heat, add beans or lentils, spices, herbs, and salt.

Cover and let simmer for 25–30 minutes, or until vegetables are tender.

Stir in greens if using, and cook for another 3–5 minutes.

Taste and adjust seasoning before serving.

Serving and Storage Tips

Serve hot with crusty bread or warm rice for extra comfort.

Let the stew rest for a few minutes before serving to deepen the flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

This stew also freezes well for quick meals later.

Variations