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A comforting one-pot meal where earthy lentils meet sweet tomatoes, carrots, and celery. Flavored with herbs instead of salt, this hearty stew is both nourishing and deeply satisfying. Perfect for a chilly evening.
For 4 servings
Sauté the vegetables
Simmer the stew
Finish and serve
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A comforting one-pot meal where earthy lentils meet sweet tomatoes, carrots, and celery. Flavored with herbs instead of salt, this hearty stew is both nourishing and deeply satisfying. Perfect for a chilly evening.
This american recipe takes 60 minutes to prepare and yields 4 servings. At 298.51 calories per serving with 14.38g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
This recipe is already naturally vegan and plant-based. Ensure your vegetable broth is certified vegan.
To boost the protein content, stir in a cup of cooked quinoa or a handful of chopped spinach at the end of cooking.
To save time, use pre-chopped mirepoix (onion, carrot, celery mix) available in most grocery stores.
For a smoother texture that kids might prefer, use an immersion blender to partially blend the stew before serving.
Lentils and vegetables provide a high amount of dietary fiber, which supports digestive health and helps maintain stable blood sugar levels.
Lentils are a fantastic source of protein, essential for muscle repair and overall body function, making this a satisfying meal for vegetarians and vegans.
This low-sodium recipe, combined with fiber and potassium from the vegetables, helps support cardiovascular health and manage blood pressure.
Tomatoes, carrots, and celery provide essential nutrients like Vitamin C, Vitamin A, and antioxidants that support the immune system.
Yes, it's very healthy. It's packed with plant-based protein, fiber from lentils and vegetables, and essential vitamins. This low-sodium version is particularly good for heart health and managing blood pressure.
A one-cup serving of this Tomato and Lentil Stew contains approximately 200-250 calories, making it a light yet filling meal.
Absolutely. Green or brown lentils work best as they hold their shape. Red or yellow lentils can also be used, but they will break down more and result in a thicker, more porridge-like consistency. Adjust cooking time as needed.
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.