A warming and incredibly nourishing one-pot stew, packed with plant-based protein and earthy spices. This recipe is exceptionally budget-friendly and comes together in about 30 minutes for a perfect weeknight meal.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 250g red lentils, rinsed
- 400g can diced tomatoes
- 1.2 liters vegetable broth
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
Disponible pour les membres NutriPro.
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables have softened.
- 2.Add the minced garlic, ground cumin, coriander, and turmeric. Cook for another minute until fragrant.
- 3.Stir in the rinsed red lentils, the can of diced tomatoes (with their juice), and the vegetable broth. Season with salt and pepper.
- 4.Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the lentils are tender and have broken down, thickening the stew.
- 5.Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning if necessary. Serve hot.
Informations nutritionnelles
Pourquoi cette recette
This stew is rich in plant-based protein and fiber from red lentils, promoting digestive health and satiety. Carrots and tomatoes provide essential vitamins A and C, making it a highly nutritious and balanced meal.
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