Ingredients
- 1 cup green or brown lentils, rinsed
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: Lemon juice for added brightness
Instructions
Step 1: Prepare the Ingredients
Rinse the lentils under cold water and dice the vegetables. Mince the garlic and set everything aside.
Step 2: Sauté the Vegetables
Heat olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant.
Step 3: Add Lentils and Broth
Stir in the lentils and pour in the vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
Step 4: Add Tomatoes and Seasoning
Add the diced tomatoes, cumin, bay leaf, salt, and pepper. Simmer for another 20 minutes, stirring occasionally.
Step 5: Adjust and Serve
Taste and adjust seasoning as needed. Add a splash of lemon juice for brightness. Garnish with fresh parsley and serve hot with crusty bread or rice.
Notes
- For a spicy kick, add chili flakes or cayenne pepper.
- Stir in coconut milk for a creamy, tropical version.
- Add spinach or kale at the end of cooking for an extra nutritional boost.
- This stew freezes well—store in individual portions for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop, Slow Cooker Option Available
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg