Description
Lentil and Vegetable Stew is a wholesome, hearty dish brimming with colorful vegetables and protein-packed lentils. It’s the perfect comforting meal for any occasion.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 2 medium zucchinis, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tsp cumin
- 1 tsp paprika
- 2 tbsp extra virgin olive oil
- Fresh parsley or cilantro (optional)
Instructions
- Chop onions, carrots, zucchinis, and bell peppers into uniform pieces.
- In a large pot over medium heat, sauté onions and garlic in olive oil until translucent (about 3-4 minutes).
- Stir in the diced carrots, zucchinis, and bell peppers along with cumin and paprika; cook for another 3-5 minutes.
- Add rinsed lentils and vegetable broth; bring to a gentle boil.
- Reduce heat to low, cover the pot, and let simmer for 25-30 minutes until lentils are tender.
- Taste and adjust seasoning with salt or pepper as needed; serve hot.
Notes
- For added depth of flavor, use homemade vegetable broth if possible.
- Feel free to swap in seasonal vegetables based on availability. Spice it up with red pepper flakes for a kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 0mg