Updated: May 2
This delicious lentil stew is incredibly flavorful and packed with plant-based protein. Easy to make and ideal for a hearty lunch or dinner. Naturally vegan and gluten-free!
Preparation and Cooking Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
2 garlic cloves, chopped
1 large carrot, sliced
¼ teaspoon salt
½ cup dry lentils
1 celery stalk, chopped
1 bay leaf
1 teaspoon smoked paprika
1 tablespoon fresh thyme leaves
1 medium onion, chopped
1 tablespoon fresh rosemary
2 cups vegetable stock
¼ teaspoon salt
½ tablespoon lemon juice
1 medium russet potato, cut into cubes
1 tablespoon extra virgin olive oil
fresh parsley to serve(optional)
In a medium pot, heat olive oil over medium-high heat. Stir in onion, garlic, carrots, and celery, then sauté for about 5 minutes.
Add potatoes, salt, pepper, paprika, thyme, and rosemary, and mix to combine. Cook for at least 2 minutes until the veggies are well coated in the spices.
Rinse the brown lentils in a strainer under some water for about 25-30 seconds, this helps to discard any dirt. Then add the lentils, vegetable stock, lemon juice, and bay leaf. Mix to combine.
Turn down the heat, cover, and allow to simmer for about 30 to 40 minutes or until the lentils are well cooked. Serve in bowls, and garnish with fresh parsley.
1. Use low-sodium vegetable stock so that you can be able to control the amount of salt in the stew and add extra salt if required.
2. If you want the lentils to hold their shape, use brown lentils for this recipe. However, you can use red lentils if you like a lentil stew that is more like a soup.
Calories: 248 | Fat: 5g | Saturated Fat: 1g | Carbs: 34g | Protein: 13g | Cholesterol: 5mg | Sodium: 488mg | Fiber: 9g | Sugar: 3g
Nutritional information is a guide only.
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