Lentil Stew with Garlic and Herbs
A fragrant, hearty Lentil Stew with Garlic and Herbs simmered with vegetables, herbs, and spices—rich, wholesome, and naturally vegan comfort in every bite.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 5 garlic cloves minced (yes, five—live boldly)
- 2 carrots diced
- 2 celery stalks chopped
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- ½ teaspoon oregano
- Salt and black pepper to taste
- Juice of ½ lemon optional
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until golden and smugly fragrant, about 5 minutes.
- Add garlic, carrots, and celery. Stir for 5 minutes until veggies soften and the aroma could stop traffic.
- Add lentils, diced tomatoes, vegetable broth, thyme, rosemary, oregano, salt, and pepper. Stir like a woman on a mission.
- Bring to a boil, then reduce to a simmer. Cover and cook for 40–45 minutes until lentils soften and stew thickens.
- Add lemon juice and fresh parsley for that final “wow, she cooks” touch.
- Serve hot with crusty bread and your most dramatic spoon twirl.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 4.4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46 g
- Fiber: 14 g
- Protein: 16 g
Vitamins and Minerals (Per Serving)
- Iron: 27%
- Folate: 32%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 21%
Additional Notes / Tips
- Add a splash of red wine vinegar for extra brightness if you’re feeling fancy.
- Want more flavor depth? Roast the garlic first—chef’s kiss level magic.
- Sprinkle chili flakes if you like your comfort with a little chaos.
- Store leftovers up to 4 days; the flavors bloom overnight like gossip.
- Pair with a glass of wine and zero responsibilities—you’ve earned it.