Lentil Stew Fat Burning

Warm, hearty, and packed with nutrient-dense ingredients, this Lentil Stew Fat Burning recipe is the ultimate comfort food with a healthy twist. Featuring protein-rich red lentils, vitamin-packed sweet potatoes, and a medley of aromatic spices like cumin, turmeric, and paprika, this stew is designed to boost your metabolism and keep you full for hours. The addition of fresh spinach and a zesty burst of lemon juice elevates the flavors while keeping it light and invigorating. With its simple, one-pot preparation and a cook time of just 40 minutes, this plant-based dish is both convenient and satisfying. Perfect for meal prep or a cozy dinner, this low-calorie, high-fiber stew is an excellent option for those looking to maintain a balanced diet without sacrificing flavor.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium sweet potato, diced
• 1 cup dry red lentils
• 14.5 ounces diced tomatoes (canned, no salt added)
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cayenne pepper (optional for heat)
• 3 cups baby spinach leaves
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes to soften the vegetables.

Step 4

Add the diced sweet potato and dry red lentils to the pot, stirring to combine.

Step 5

Pour in the canned diced tomatoes, vegetable broth, and water. Stir in ground cumin, paprika, turmeric, cayenne pepper (if using), salt, and black pepper.

Step 6

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the lentils and sweet potatoes are tender.

Step 7

In the last 5 minutes of cooking, stir in the baby spinach leaves and let them wilt into the stew.

Step 8

Remove the pot from heat and stir in the lemon juice for a bright, fresh flavor.

Step 9

Taste and adjust seasoning if needed.

Step 10

Ladle the stew into bowls, garnish with chopped parsley (if desired), and serve warm.

Nutrition Facts

Serving size	(2451.2g)

Amount per serving	% Daily Value*
Calories	1781.7

Total Fat 40.9g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 3786.4mg	0%
Total Carbohydrate 288.3g	0%
Dietary Fiber 54.4g	0%
Total Sugars 55.2g
Protein 80.7g	0%

Vitamin D 0IU	0%
Calcium 545.2mg	0%
Iron 27.8mg	0%
Potassium 6312.7mg	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: 20.0%

Protein: 17.5%

Carbs: 62.5%