A warming and nutritious stew packed with plant-based protein and colorful vegetables, seasoned with classic Mediterranean herbs. Perfect for a healthy, budget-friendly meal.
Ingredients
- 250g brown or green lentils, rinsed
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 400g canned chopped tomatoes
- 1 liter vegetable broth
- 100g fresh spinach
- 30ml olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for 5-7 minutes until softened.
- 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 thyme. Season with salt and pepper.
- 4.Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it just wilts into the stew.
- 6.Remove the pot from the heat and stir in the lemon juice. Adjust seasoning with salt and pepper if needed before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy, relying on lentils for high-quality plant-based protein and fiber, which support digestion and satiety. It's rich in vitamins and antioxidants from the carrots, celery, and spinach for a balanced, nutrient-dense meal.
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