Lemon Lentil Stew

Lentils are a great source of plant-based protein and are often used in Mediterranean and Middle Eastern cuisines.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Lemon Lentil Stew

Cooking Method: Sautéing, Simmering Cuisine: Mediterranean, Middle Eastern Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 5 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 4 cup Vegetable broth
• 1 medium Onion
• 2 medium Carrots
• 2 stalk Celery stalks
• 3 clove Garlic cloves
• 2 tablespoon Lemon juice
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh cilantro

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat.
3. Add the chopped onion, carrots, celery, and minced garlic. Saute for 5 minutes until the vegetables are tender.
4. Add the cumin, turmeric, paprika, salt, and black pepper. Stir well to coat the vegetables with the spices.
5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
6. Stir in the lemon juice and cook for an additional 5 minutes.
7. Remove from heat and let the stew rest for 5 minutes.
8. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.