Lentil Stew with Carrots and Celery Recipe
A hearty, plant-based lentil stew simmered with carrots, celery, aromatics, and spices—perfect for weeknight dinners or meal prep comfort bowls.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 3 medium chopped
- Celery – 3 stalks sliced
- Green or brown lentils – 1 ½ cups rinsed
- Tomato paste – 2 tbsp
- Vegetable broth – 6 cups
- Bay leaf – 1
- Ground cumin – 1 tsp
- Smoked paprika – 1 tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – 2 tbsp chopped
- Lemon juice – 2 tbsp
Instructions
- Add onion, garlic, carrots, and celery. Sauté 7 minutes until softened.
- Stir in cumin, paprika, salt, and pepper.
- Mix in tomato paste and cook 2 minutes.
- Add lentils, broth, and bay leaf.
- Bring to a boil, then reduce heat.
- Simmer uncovered 40–45 minutes until lentils are tender.
- Stir in lemon juice for brightness.
- Garnish with parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 15 g
- Protein: 16 g
Vitamins & Minerals (per serving)
- Vitamin A: 110%
- Iron: 28%
- Folate: 35%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes
- Add diced potatoes for extra heartiness.
- Serve with crusty bread to soak up every drop.
- Freezes beautifully, making your future self eternally grateful.