Smoky Black Lentil & Roasted Root Vegetable Stew
A hearty and deeply flavorful vegan stew featuring earthy black lentils and sweet roasted root vegetables, all brought together with a touch of smoked paprika for a comforting, nutritious meal.
1850 calories
$4 per serving
$45 min
4 servings
vegan, any cuisine
Ingredients
- 250g black lentils
- 300g carrots, chopped
- 300g parsnips, chopped
- 400g sweet potato, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 litre vegetable broth
- 400g tinned chopped tomatoes
- 30ml olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots, parsnips, and sweet potato with half the olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 2.While vegetables roast, heat the remaining olive oil in a large pot over medium heat. Sauté the diced onion until softened, about 5-7 minutes.
- 3.Stir in the minced garlic, smoked paprika, and dried thyme, and cook for one minute until fragrant.
- 4.Rinse the black lentils and add them to the pot along with the vegetable broth and chopped tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender.
- 5.Gently stir the roasted root vegetables into the lentil stew. Season generously with salt and pepper to taste.
- 6.Serve the stew hot, optionally garnished with fresh parsley.
Nutrition Information
32g
fat
305g
carbs
85g
fiber
88g
protein
Why this recipe
This recipe is packed with plant-based protein and fiber from black lentils, promoting digestive health and sustained energy. Root vegetables provide essential vitamins and antioxidants, making this a truly nourishing and balanced meal.
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