Lentil and Veggie Stew
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 2
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Large pot
Ingredients
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 2 cups mixed veggies (e.g., carrots, zucchini, spinach)
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Heat olive oil in a pot over medium heat, add onion (if using), and sauté for 3-4 minutes.
- - Stir in lentils, cumin, salt, pepper, and broth; bring to a boil, then simmer for 20 minutes.
- - Add veggies and cook for 10-15 minutes until tender.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 280
- Protein: 14g
- Fat: 8g
- Carbs: 40g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A