Hearty Spiced Red Lentil & Root Vegetable Stew
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.
1680 calories
$2 per serving
$35 min
4 servings
budget-friendly, any cuisine
Ingredients
- 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
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.
Nutrition Information
9g
fat
48g
carbs
9g
fiber
16g
protein
Why this recipe
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.