Lentil Stew with Garlic and Herbs Recipe
A comforting, herb-infused lentil stew simmered with garlic, thyme, rosemary, and parsley for a wholesome vegan dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 6 cloves minced
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Tomato paste – 2 tbsp
- Bay leaf – 1
- Dried thyme – 1 tsp
- Fresh rosemary – 1 tsp chopped
- Fresh parsley – 2 tbsp chopped
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil in a large pot.
- Sauté onion, garlic, carrots, and celery for 6–7 minutes.
- Stir in thyme, rosemary, salt, and pepper.
- Add tomato paste and cook for 2 minutes.
- Pour in broth, lentils, and bay leaf.
- Bring mixture to boil, reduce heat, and simmer uncovered 40–45 minutes.
- Remove bay leaf, stir in lemon juice.
- Garnish with fresh parsley before serving.
Notes
Nutritional Values (per serving)
- Calories: 295
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 44 g
- Fiber: 14 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 95%
- Folate: 32%
- Iron: 26%
- Vitamin C: 18%
- Magnesium: 20%
Additional Notes
- Swap thyme for oregano if that’s what’s hiding in your pantry.
- Add potatoes for extra bulk.
- Pairs beautifully with crusty bread and sass.