Lentil Stew with Onions and Leeks Recipe
A hearty vegan stew combining lentils, onions, and leeks for rich depth and comforting flavor.
Ingredients
- Olive oil – 2 tbsp
- Onion – 2 medium diced
- Leeks – 2 stalks cleaned and sliced
- Garlic – 3 cloves minced
- Carrots – 2 diced
- Celery – 2 stalks diced
- Green lentils – 1 cup rinsed
- Tomatoes – 2 cups chopped
- Vegetable broth – 6 cups
- Bay leaf – 1
- Thyme – 1 tsp dried
- Paprika – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – ¼ cup chopped
Instructions
- Heat olive oil in a large pot.
- Add onions, leeks, garlic, carrots, and celery. Sauté 8 minutes.
- Stir in thyme, paprika, salt, and pepper.
- Add lentils, tomatoes, and broth. Bring to boil.
- Reduce heat and simmer 40–45 minutes.
- Remove bay leaf, garnish with parsley, and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 13 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 36%
- Vitamin C: 28%
- Iron: 32%
- Folate: 35%
- Potassium: 29%
Additional Notes
- Clean leeks thoroughly—they love hiding dirt in their layers.
- Add a splash of lemon juice before serving for brightness.
- Leftovers taste even better, so make extra and thank yourself tomorrow.