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High-Protein Lentil and Vegetable Stew
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High-Protein Lentil and Vegetable Stew

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A hearty and comforting stew packed with protein-rich lentils, a variety of colorful vegetables, and aromatic spices. This nutritious and filling dish is perfect for a chilly evening, providing a boost of energy and satisfaction. The combination of red and green lentils, along with an assortment of vegetables such as carrots, zucchini, and bell peppers, creates a delightful medley of textures and flavors. The stew is seasoned with a blend of warming spices, including cumin, paprika, and thyme, adding depth and complexity to the dish. This recipe is an excellent option for those seeking a plant-based meal that is both nourishing and delicious.

Time Cook
30
Level
Intermediate
Calories
550
Allergens
Gluten, Dairy

Ingredients

1 cup
Red Lentils
230 Calories
1 cup
Green Lentils
230 Calories
2 tablespoons
Olive Oil
190 Calories
1 medium
Onion
45 Calories
2 medium
Carrots
60 Calories
1 medium
Zucchini
25 Calories
2 medium
Bell Peppers
60 Calories
1 teaspoon
Cumin
6 Calories
1 teaspoon
Paprika
6 Calories
1 teaspoon
Thyme
6 Calories
4 cups
Vegetable Broth
160 Calories
2 tablespoons
Tomato Paste
100 Calories
1 teaspoon
Salt
0 Calories
1 teaspoon
Black Pepper
0 Calories

Step-by-Step Instructions

1
Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2
Add the carrots, zucchini, and bell peppers to the pot. Cook until the vegetables are tender, about 10 minutes.
3
Add the cumin, paprika, and thyme to the pot. Cook for 1 minute, stirring constantly.
4
Add the lentils, vegetable broth, tomato paste, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.

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