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A wholesome and comforting one-pot lentil stew made with fresh vegetables and herbs. This hearty, plant-based meal is packed with fiber and protein, making it a perfect choice for a nourishing weeknight dinner.
Sauté the aromatic vegetables
Cook down the tomatoes
Simmer the stew
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A wholesome and comforting one-pot lentil stew made with fresh vegetables and herbs. This hearty, plant-based meal is packed with fiber and protein, making it a perfect choice for a nourishing weeknight dinner.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 358.64 calories per serving with 19.99g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Finish and serve
Add 1/2 teaspoon of red pepper flakes along with the garlic for a gentle kick of heat.
Stir in 1 cup of cooked quinoa or some cubed firm tofu during the last 10 minutes of simmering.
Add a few large handfuls of fresh spinach or kale at the end of cooking and stir until wilted for extra nutrients.
Use 1 cup of red lentils instead of brown lentils. They cook much faster, so reduce the simmering time to 15-20 minutes.
Lentils are packed with dietary fiber, which supports digestive health, helps regulate blood sugar levels, and keeps you feeling full and satisfied.
This stew provides a substantial amount of plant-based protein, essential for muscle repair, immune function, and overall body maintenance.
Low in saturated fat and sodium, and rich in folate and magnesium from lentils, this stew supports cardiovascular health.
The combination of lentils and fresh vegetables like carrots and tomatoes provides essential nutrients including iron, potassium, and Vitamin A.
Yes, this Lentil Stew is very healthy. It's rich in plant-based protein and dietary fiber from lentils, which aids digestion and promotes satiety. This version is made with fresh vegetables and is low in sodium, making it a heart-healthy choice.
A generous 2-cup serving of this Lentil Stew contains approximately 350-400 calories. The majority of the calories come from the nutrient-dense lentils.
Absolutely! Brown or green lentils hold their shape well. Red or yellow lentils cook faster and will break down more, resulting in a creamier, thicker stew.
To thicken the stew, you can simmer it uncovered for the last 10-15 minutes to allow some liquid to evaporate. Alternatively, you can mash some of the lentils against the side of the pot with a spoon.
This stew is 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.