Vegan Lentil and Vegetable Stew
A rich, hearty lentil and vegetable stew that’s packed with flavor, nutrition, and just enough effort to make you feel accomplished.
Ingredients
- 1 cup dried lentils rinsed
- 1 tbsp olive oil
- 1 small onion diced
- 2 carrots chopped
- 2 celery stalks sliced
- 3 garlic cloves minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried thyme
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 medium potato diced
- 1 zucchini chopped
- 1 cup chopped kale or spinach
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until soft, about 5 minutes.
- Add garlic, cumin, paprika, and thyme, stirring until fragrant.
- Pour in diced tomatoes and vegetable broth, then bring to a simmer.
- Stir in lentils and potatoes, then cover and cook for 25 minutes.
- Add zucchini and kale, cooking for another 10 minutes.
- Stir in lemon juice, then season with salt and pepper.
- Serve hot, because cold stew is just sad.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Vitamin A: 40%
- Iron: 20%
- Magnesium: 15%
- Potassium: 25%
- Folate: 30%
Additional Notes & Tips
- Want more protein? Add chickpeas or tofu.
- Like it spicy? Throw in some red pepper flakes.
- Making ahead? This stew tastes even better the next day.
- Lazy hack: Use pre-chopped veggies and frozen spinach.