Lentil and Vegetable Stew

Cozy up with a hearty bowl of Lentil and Vegetable Stew, a nutrient-packed, plant-based dish that’s as comforting as it is nourishing. Bursting with earthy green or brown lentils, tender root vegetables like carrots, potatoes, and celery, and seasonal zucchini, this colorful one-pot meal is enriched with bold aromatics like garlic, cumin, paprika, and thyme. Simmered in a flavorful vegetable broth with diced tomatoes, this stew is a wholesome, gluten-free option that’s ready in just an hour. Perfect for meal prep or a chilly evening, it’s easy to make, satisfying, and beautifully garnished with fresh parsley for a burst of brightness. Whether you're looking for a healthy dinner idea or a savory vegetarian option, this stew is sure to become a family favorite!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 medium zucchini, diced
• 1 cup dried green or brown lentils
• 6 cups vegetable broth
• 1 15-ounce can canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes translucent.

Step 3

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

Step 4

Add the diced carrots, celery, and potatoes, and cook for 5 minutes, stirring occasionally, to begin softening the vegetables.

Step 5

Stir in the diced zucchini, lentils, vegetable broth, and canned diced tomatoes (with their juices).

Step 6

Add the ground cumin, paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all the ingredients.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer for 25-30 minutes, or until the lentils and vegetables are tender.

Step 8

Remove the bay leaf and taste the stew, adjusting the seasoning with additional salt and pepper, if needed.

Step 9

Ladle the stew into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	(3156.5g)

Amount per serving	% Daily Value*
Calories	2188.9

Total Fat 58.0g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 10.6g
Cholesterol 8.5mg	0%
Sodium 6594.6mg	0%
Total Carbohydrate 343.8g	0%
Dietary Fiber 64.8g	0%
Total Sugars 59.4g
Protein 93.6g	0%

Vitamin D 0IU	0%
Calcium 732.7mg	0%
Iron 29.8mg	0%
Potassium 8283.0mg	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: 23.0%

Protein: 16.5%

Carbs: 60.5%