A rustic and nourishing one-pot stew featuring protein-rich lentils and a medley of colorful vegetables, simmered in a savory tomato and herb broth. This budget-friendly meal is both satisfying and incredibly easy to prepare.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 200g brown or green lentils, rinsed
- 800g canned chopped tomatoes
- 1 liter vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
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 8-10 minutes until softened and the onion is translucent.
- 2.Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the rinsed lentils, canned tomatoes, vegetable broth, dried oregano, and dried thyme. Season with a pinch of salt and pepper.
- 4.Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender.
- 5.Once the lentils are cooked, stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely.
- 6.Remove from the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy, centered on lentils, a fantastic source of plant-based protein and dietary fiber, which supports digestion and sustained energy. It's packed with vitamins and antioxidants from a variety of vegetables.
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