Description
A hearty and nutritious lentil and vegetable stew.
Ingredients
Scale
- 1 cup lentils
- 2 carrots, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Rinse lentils and set aside.
- Heat a pot over medium heat.
- Add onion and garlic, sauté until translucent.
- Add carrots, celery, and bell pepper, cook for 5 minutes.
- Add lentils, diced tomatoes, vegetable broth, cumin, and thyme.
- Bring to a boil, then reduce heat and simmer for 30-40 minutes.
- Season with salt and pepper before serving.
Notes
- Adjust seasoning to your preference.
- Store leftovers in the fridge for up to 3 days.
- This stew freezes well for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Lentil & Vegetable Stew