Lentil and Veggie Stew

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

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Lentil and Veggie Stew

Cooking Method: Stewing Cuisine: Healthy, International Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Lentils
• 2 medium Carrots
• 2 medium Potatoes
• 1 medium Onion
• 3 clove Garlic cloves
• 2 tablespoon Tomato paste
• 4 cup Vegetable broth
• 2 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Rinse the lentils and set aside.
2. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until onion becomes translucent.
3. Add diced carrots and potatoes to the pot. Stir and cook for a few minutes.
4. Add tomato paste, cumin, paprika, salt, and black pepper. Stir well to coat the vegetables.
5. Pour in the vegetable broth and add the rinsed lentils. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes or until the lentils and vegetables are tender.
7. Remove from heat and let it rest for 10 minutes.
8. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 50g17%

Sugars 8g

Protein 15g30%

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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.