Lentil and Vegetable Stew

Lentils are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Lentil and Vegetable Stew

Cooking Method: Boiling, Simmering Cuisine: International Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1200

Best Season: Fall

Ingredients

Servings

• 1 cup Red lentils
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Onion
• 2 clove Garlic cloves
• 2 tablespoon Tomato paste
• 4 cup Vegetable broth
• 1 teaspoon Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 2 tablespoon Olive oil

Instructions

1. Rinse the lentils and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté until softened.
4. Add the carrots and potatoes and cook for 5 minutes.
5. Stir in the tomato paste, cumin, paprika, salt, and black pepper.
6. Add the lentils and vegetable broth to the pot.
7. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils and vegetables are tender.
8. Stir in the fresh parsley.
9. Let the stew rest for 10 minutes before serving.
10. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 50g17%

Sugars 8g

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.