Lentil and Zucchini Stew Recipe
Lentil and zucchini stew is the edible hug you didn’t know you needed. Lentils add earthy depth while zucchini keeps everything delightfully light.
It’s hearty enough for dinner yet feels virtuous enough to brag about later. No, your yoga instructor doesn’t need to know.
This stew simmers into rich, savory goodness, balanced with herbs and spices that turn humble vegetables into divas. Potatoes? Please, zucchini steals the show.
Perfect for cold nights, lazy Sundays, or when your fridge screams, “Eat the veggies before they die.” Yes, darling, consider yourself rescued.
Lentil and Zucchini Stew Recipe
A nourishing vegan stew blending lentils, zucchini, tomatoes, and herbs—comforting, budget-friendly, and easy enough to cook while sipping wine.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium chopped
- Zucchini – 2 medium diced
- Tomatoes – 2 cups chopped
- Green lentils – 1 cup rinsed
- Vegetable broth – 6 cups
- Thyme – 1 tsp
- Oregano – 1 tsp
- Paprika – 1 tsp
- Bay leaf – 1
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and carrots; sauté for 6 minutes.
- Stir in thyme, oregano, paprika, and bay leaf; cook 1 minute.
- Add zucchini, lentils, tomatoes, broth, salt, and pepper; stir well.
- Bring mixture to a boil, then reduce heat and simmer 40 minutes.
- Remove bay leaf, garnish with parsley, and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 13 g
- Protein: 14 g
Vitamins & Minerals (per serving)
- Vitamin A: 42%
- Vitamin C: 38%
- Iron: 30%
- Folate: 37%
- Potassium: 25%
Additional Notes
- For extra depth, add a splash of soy sauce while simmering.
- Pair with crusty bread or brown rice for a satisfying meal.
- Leftovers taste even better the next day, darling.
