Lentil & Vegetable Stew

A wholesome and robust stew featuring green lentils, plenty of seasonal vegetables, and a savory broth, perfect for a cozy cool-weather meal.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $2.01/serving

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber
• Kosher
• Halal

Tags

• budget-friendly
• comfort food
• healthy
• one-pot
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 3 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 1 can crushed tomatoes
• 6 cup low-sodium vegetable broth
• 1.5 cup green lentils (rinsed)
• 0.5 cup fresh parsley (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 slice whole grain bread

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, for 8 to 10 minutes until the vegetables begin to soften.
2. Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant.
3. Add the crushed tomatoes, low-sodium vegetable broth, and rinsed green lentils to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, or until the lentils are tender.
4. Season the stew with salt and black pepper to taste. If the stew is too thick, add a little more vegetable broth.
5. Ladle the hearty lentil and vegetable stew into bowls. Garnish with fresh parsley if desired and serve with whole grain bread.

Notes

This stew freezes well, making it great for meal prepping. Store in individual portions for easy future meals.

Nutrition (per serving)

• Calories: 400
• Protein: 22 g
• Carbohydrates: 70 g
• Fat: 8 g
• Fiber: 20 g
• Sodium: 700 mg
• Saturated Fat: 1 g
• Sugar: 10 g