Vegetable and Lentil Stew with Herbed Yogurt
A hearty and wholesome vegetable and lentil stew, topped with a refreshing herbed yogurt, perfect for a gut-friendly meal.
20 min
Prep
55 min
Cook
4
Serves
320
Calories
Macros · per serving
16g protein
48g carbs
8g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 yellow onion
- 2 carrot
- 2 celery stalk
- 3 cloves garlic
- 1 15-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 1 cup brown lentils
- 1 bay leaf
- 1 teaspoon dried thyme
- 4 cups baby spinach
- salt — to taste
- black pepper — to taste
- 1 cup plain yogurt
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
Instructions
- 1
Dice the yellow onion, carrots, and celery. Mince the garlic cloves.
- 2
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for about 10 minutes until softened.
- 3
Add the minced garlic and cook for an additional minute until fragrant.
- 4
Stir in the canned diced tomatoes and their juices, vegetable broth, brown lentils, bay leaf, and dried thyme. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 35-40 minutes, or until lentils are tender.
- 6
Remove the bay leaf, and stir in the baby spinach. Cook for about 5 minutes until the spinach is wilted.
- 7
Season the stew with salt and black pepper to taste.
- 8
While the stew is simmering, prepare the herbed yogurt by mixing plain yogurt with chopped fresh parsley and dill in a small bowl.
- 9
Serve the stew hot, topped with a dollop of herbed yogurt.
Cook it this week.
NeatEat plans Vegetable and Lentil Stew with Herbed Yogurt — and the rest of your week — around your budget, groceries included.