Lentil and Zucchini Stew
A light yet hearty Lentil and Zucchini Stew made with fresh vegetables, herbs, and lentils—vegan, nourishing, and bursting with flavor and comfort.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 2 medium zucchinis chopped
- 2 carrots sliced
- 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 fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and fragrant, about 5 minutes.
- Add garlic, carrots, and zucchini. Stir for 5 minutes until veggies soften and smell amazing.
- Add lentils, diced tomatoes, broth, thyme, paprika, cumin, salt, and pepper. Stir confidently like the boss you are.
- Bring to a boil, then reduce to a simmer. Cover and cook for 35–40 minutes until lentils are tender and stew thickens.
- Add lemon juice and stir in fresh parsley for a bright, fresh finish.
- Serve warm with crusty bread, good vibes, and the satisfaction of mastering vegan comfort food.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 4.3 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 28%
- Folate: 33%
- Vitamin A: 40%
- Vitamin C: 25%
- Magnesium: 21%
Additional Notes / Tips
- Add spinach or kale in the last few minutes for extra nutrients.
- Stir in a splash of coconut milk for creamy, indulgent texture.
- Want spice? Sprinkle red chili flakes for a bold kick.
- Store leftovers for up to four days—they taste even better reheated.
- Pair with garlic toast, wine, or your favorite playlist for peak cozy energy.