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.”