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Lentil and Vegetable Stew

Lentil and Vegetable Stew recipe

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.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
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
  • 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

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 50g17%
Sugars 8g
Protein 12g24%

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

Read it online: https://for-vegan.com/recipe/lentil-and-vegetable-stew/