Hearty Lentil and Vegetable Stew
A rich, flavorful Hearty Lentil and Vegetable Stew bursting with tender lentils, colorful veggies, and savory herbs—perfect for cozy nights and hungry hearts.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 medium zucchini diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- ½ teaspoon cumin powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Juice of ½ lemon optional but fabulous
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until soft and gossip-ready, about 5 minutes.
- Add garlic, carrots, celery, and zucchini. Stir for 5 minutes until the kitchen smells like you actually know what you’re doing.
- Add lentils, diced tomatoes, vegetable broth, thyme, paprika, cumin, salt, and pepper. Stir confidently.
- Bring to a gentle boil, then reduce heat. Cover and simmer for 40–45 minutes until lentils are tender and stew thickens beautifully.
- Add lemon juice for brightness and sprinkle parsley like edible confetti.
- Serve hot with bread, toast, or just a spoon and pure self-love.
Notes
Nutritional Values (Per Serving)
- Calories: 305
- Total Fat: 4.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 48 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 30%
- Folate: 35%
- Vitamin A: 45%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes / Tips
- Add a splash of coconut milk for creaminess if you’re feeling fancy.
- Swap veggies based on your fridge situation—this stew doesn’t judge.
- Store leftovers for up to 4 days; flavors get even bolder overnight.
- Serve with vegan garlic bread or over quinoa for a power meal.
- Reminder: this stew won’t fix your life, but it’ll make dinner taste like hope.