Slow-Cooked Lentil and Vegetable Stew with Yogurt
A hearty and wholesome lentil and vegetable stew, slow-cooked to perfection and topped with gut-friendly yogurt for a comforting meal.
20 min
Prep
60 min
Cook
4
Serves
350
Calories
Macros · per serving
18g protein
55g carbs
8g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 1 red bell pepper
- 3 clove garlic
- 1 cup dried green lentils
- 14 ounce canned diced tomatoes
- 4 cup vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 3 cup kale
- salt — to taste
- black pepper — to taste
- 1 cup plain yogurt
- 2 tablespoon fresh parsley
Instructions
- 1
Chop the onion, carrots, and celery into small pieces. Dice the red bell pepper. Mince the garlic.
- 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
- 3
Add the diced red bell pepper and minced garlic to the pot. Cook for an additional 2-3 minutes until fragrant.
- 4
Rinse the lentils under cold water. Add them to the pot along with the canned diced tomatoes, vegetable broth, ground cumin, ground coriander, and bay leaf. Stir to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 40-45 minutes, or until the lentils are tender.
- 6
Chop the kale and add it to the pot. Stir and cook for another 5 minutes until the kale is wilted.
- 7
Remove the bay leaf. Season the stew with salt and black pepper to taste.
- 8
Ladle the stew into bowls and top each serving with a dollop of plain yogurt and a sprinkle of fresh parsley.
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