Lentil Stew with Carrots and Celery
Ladies, meet your new comfort fix—Lentil Stew with Carrots and Celery. It’s wholesome, hearty, and requires less drama than your group chat. This stew’s packed with earthy lentils, tender veggies, and flavors so good you’ll forget it’s healthy. The carrots bring sweetness, the celery adds sass, and together they turn simple ingredients into cozy magic. Every spoonful feels like a hug you didn’t have to text first. It’s nourishing, budget-friendly, and plant-based perfection—because compassion tastes better than calories. Grab your pot, pour the broth, and let this vegan beauty simmer your stress away one bite at a time.
Lentil Stew with Carrots and Celery
A comforting, earthy Lentil Stew with Carrots and Celery loaded with vegetables, herbs, and hearty lentils—simple, nutritious, vegan, and full of cozy flavor.
Ingredients
- 1 ½ cups dried brown or green lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and black pepper to taste
- Juice of ½ lemon optional for brightness
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and your kitchen smells inviting.
- Add garlic, carrots, and celery. Stir and cook for 5 minutes until veggies soften slightly.
- Add lentils, diced tomatoes, vegetable broth, thyme, paprika, cumin, salt, and pepper. Stir like you’re manifesting flavor.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes, stirring occasionally.
- Add lemon juice for brightness, sprinkle parsley, and adjust seasoning to taste.
- Serve hot with crusty bread, a cozy blanket, and absolutely no guilt.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 4.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 45 g
- Fiber: 14 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Folate: 30%
- Vitamin A: 45%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes / Tips
- Add spinach in the last few minutes for extra color and nutrients.
- Want depth? Toss in a dash of soy sauce or balsamic vinegar.
- Store leftovers in the fridge up to 4 days—they taste even better the next day.
- Pair with rice, quinoa, or your favorite carb comfort.
- Warning: may cause unsolicited compliments on your “culinary glow-up.”
