Slow-Roasted Vegetarian Lentil & Vegetable Stew
A hearty, wholesome vegetarian stew made with lentils, seasonal vegetables, garlic, onion, and herbs, slowly cooked for rich flavor and maximum nutrition.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
420 calories
$9 par portion
$120 min
6 portions
vegetarian, any cuisine
Ingrédients
- 2 cups dried lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth or water
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lemon juice
- Fresh parsley for garnish
Disponible pour les membres NutriPro.
Instructions
- 1.Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, and sauté for 5–7 minutes until softened.
- 2.Stir in lentils, zucchini, diced tomatoes, thyme, oregano, salt, and pepper.
- 3.Pour in vegetable broth or water and bring to a boil. Reduce heat, cover, and simmer gently for 90 minutes, stirring occasionally.
- 4.Check lentils for tenderness. Add more water if needed. Adjust seasoning.
- 5.Stir in lemon juice before serving and garnish with fresh parsley.
Informations nutritionnelles
9g
fat
65g
carbs
18g
fiber
22g
protein
Pourquoi cette recette
This recipe is healthy because it is plant-based, high in fiber, rich in plant protein, and packed with vitamins and minerals from vegetables, making it a balanced and nourishing meal.
⭐ Avis et évaluations
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