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A warm and comforting slow-cooked stew with brown lentils, carrots, celery, and onions. Seasoned with bay leaf and thyme, it's a deeply satisfying one-pot meal that's both healthy and flavorful.
Sauté the vegetables
Combine ingredients
Simmer the stew
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This recipe goes great with these complete meals
A warm and comforting slow-cooked stew with brown lentils, carrots, celery, and onions. Seasoned with bay leaf and thyme, it's a deeply satisfying one-pot meal that's both healthy and flavorful.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 291.72 calories per serving with 13.9g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve
Add 1 cup of cooked quinoa or chopped cooked chicken breast during the last 5 minutes of simmering for an extra protein boost.
Use canned, pre-cooked lentils (rinsed well) and reduce the simmering time to 15-20 minutes, just enough to meld the flavors.
For a smoother texture that kids might prefer, use an immersion blender to partially blend the stew before serving.
Add a large handful of chopped kale or spinach in the last 5 minutes of cooking for added greens and nutrients.
Lentils are rich in dietary fiber, which supports digestive health, helps regulate blood sugar, and promotes a feeling of fullness.
This low-sodium recipe, combined with the fiber and potassium from lentils and vegetables, helps support cardiovascular health by managing blood pressure.
Lentils are a fantastic source of plant-based protein, essential for muscle repair and building, making this stew a satisfying meal for vegetarians and vegans.
This stew is loaded with essential nutrients like folate, iron, and manganese from the lentils and vitamins from the carrots, celery, and tomatoes.
Yes, this stew is very healthy. It's packed with plant-based protein, dietary fiber, vitamins, and minerals. Being low in sodium makes it particularly good for heart health.
One cup of this hearty lentil stew contains approximately 220-250 calories, making it a nutritious and filling meal.
Yes, you can use green lentils as they also hold their shape well. Red or yellow lentils will work but tend to break down and will result in a much softer, creamier stew.
Store leftover stew in an airtight container in the refrigerator for up to 4-5 days. The flavors often taste even better the next day.
It's a complete meal on its own, but it pairs wonderfully with a slice of crusty whole-grain bread for dipping or a simple side salad.
