Description
A hearty and healthy lentil stew loaded with vegetables.
Ingredients
Scale
- 1 cup dried lentils (brown or green)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Rinse lentils and cook according to package instructions until tender but firm. Set aside.
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 1 minute more.
- Stir in crushed tomatoes, vegetable broth, tomato paste, oregano, and basil. Bring to a gentle simmer.
- Add the cooked lentils to the pot. Season with salt and pepper. Cover and simmer on low for 20-25 minutes, stirring occasionally until the sauce deepens in flavor and thickens.
- Serve hot over your favorite pasta or grains.
Notes
- This stew can be customized with your favorite vegetables.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg