Lentil and Vegetable Stew
An easy Mediterranean soup, Lentil and Vegetable Stew takes about 40 minutes and makes 4 servings. Green lentils, carrots and potatoes carry the flavour. The cooking is mostly simmering and sautéing. It is vegetarian and vegan. It is on the lighter side, at about 335 calories and 20 g of protein per serving.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 335 kcal
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Ingredients
For 4 servings
- 300 ggreen lentils
- 3carrots
- 300 gpotatoes
- 1onion
- 3 clovesgarlic
- 400 gcanned diced tomatoes
- 800 mlvegetable broth
- 1 tbspolive oil
- 2bay leaves
- 1 tspsalt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion and minced garlic for 4 minutes until softened.
- Add diced carrots and potatoes. Cook for 3 minutes, stirring occasionally.
- Add the lentils, canned diced tomatoes, vegetable broth, and bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes until lentils and vegetables are tender.
- Remove bay leaves, season with salt, and serve hot.
Cook’s notes
Green or brown lentils hold their shape here; red lentils would break down into a purée. The stew keeps for 5 days in the fridge and freezes well. Finish each bowl with a squeeze of lemon or a spoonful of yogurt to brighten it.
Nutrition per serving
- Calories
- 335 kcal
- Protein
- 20 g
- Fat
- 5 g
- Carbs
- 55 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Dish type: Soup
- Diet: vegetarian, vegan
- In cookbook: Budget-Friendly Meals
