Description
A hearty and nutritious lentil stew packed with winter vegetables. Perfect for cold days, this dish is simple to make and full of flavor.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 2 carrots, diced
- 1 parsnip, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sweet potato, cubed
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in carrots, parsnip, and sweet potato, cook for 5 minutes.
- Add lentils, cumin, paprika, bay leaf, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
- Season with salt and pepper, remove bay leaf, and serve hot.
Notes
- For a thicker stew, mash some lentils before serving.
- Add a splash of lemon juice for extra brightness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: lentil stew, winter vegetables, vegetarian, healthy, easy recipe