Description
A hearty and healthy lentil and vegetable stew.
Ingredients
Scale
- 1 cup dried brown lentils, rinsed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed lentils, diced tomatoes, vegetable broth, and thyme.
- Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes, or until lentils are tender.
- Season with salt and pepper to taste.
Notes
- For a thicker stew, mash some of the lentils against the side of the pot.
- Add other vegetables like potatoes or spinach if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg