High Protein Hearty Lentil Stew with Vegetables

Bursting with wholesome ingredients and bold flavors, this High Protein Hearty Lentil Stew with Vegetables is the ultimate comfort food packed with nutrition. Perfect for busy weeknights or cozy weekends, this plant-based recipe combines protein-rich green or brown lentils with a vibrant medley of vegetables, including carrots, celery, bell peppers, and zucchini. A fragrant blend of cumin, smoked paprika, and thyme adds depth, while a finishing touch of fresh spinach, zesty lemon juice, and parsley elevates every spoonful. Ready in just an hour, this one-pot wonder is not only filling but also heart-healthy and incredibly easy to prepare. Serve it on its own or pair with crusty bread for a satisfying, warming meal that’s perfect for meal prep or feeding a crowd.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 4 cloves garlic cloves, minced
• 2 large carrot, diced
• 2 stalks celery stalks, diced
• 1 medium red bell pepper, chopped
• 1 medium zucchini, diced
• 2 tablespoons tomato paste
• 1.5 cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes
• 1 leaf bay leaf
• 1 teaspoon thyme
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups spinach, roughly chopped
• 2 tablespoons lemon juice
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the garlic and cook for another 1 minute, until fragrant.

Step 4

Add diced carrots, celery, red bell pepper, and zucchini to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Mix in the tomato paste and cook for an additional 2 minutes, stirring frequently.

Step 6

Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), bay leaf, thyme, cumin, smoked paprika, salt, and black pepper. Stir to combine.

Step 7

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils are tender and cooked through.

Step 8

Remove the bay leaf from the stew.

Step 9

Stir in the chopped spinach and cook for about 2-3 minutes, until the spinach wilts.

Step 10

Add lemon juice and stir well to combine. Taste and adjust seasoning if necessary.

Step 11

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3235.9g)

Amount per serving	% Daily Value*
Calories	1559.3

Total Fat 46.5g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 6621.9mg	0%
Total Carbohydrate 235.1g	0%
Dietary Fiber 72.2g	0%
Total Sugars 68.0g
Protein 75.0g	0%

Vitamin D 0IU	0%
Calcium 1019.2mg	0%
Iron 35.7mg	0%
Potassium 8528.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 18.1%

Carbs: 56.7%