Lentil Stew

Lentils are a great source of plant-based protein and are often considered one of the oldest cultivated crops in the world.

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: 14.

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Medium

Lentil Stew

Cooking Method: Stewing Cuisine: International Courses: Lunch, Main Course, Soup 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: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Lentils
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 3 clove Garlic cloves
• 2 tablespoon Tomato paste
• 2 leaf Bay leaves
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley

Instructions

1. Rinse the lentils under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are softened.
3. Add the tomato paste, cumin powder, paprika, salt, and black pepper. Stir well to coat the vegetables.
4. Add the lentils and vegetable broth to the pot. Stir to combine.
5. Add the bay leaves and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30-40 minutes until the lentils are tender.
6. Remove the bay leaves and adjust the seasoning if needed.
7. Serve the lentil stew hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 5g

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.