Hearty Lentil and Vegetable Stew
A nourishing lentil and vegetable stew enriched with gut-friendly yogurt and packed with fiber-rich ingredients for a wholesome and satisfying meal.
15 min
Prep
60 min
Cook
4
Serves
350
Calories
Macros · per serving
16g protein
60g carbs
8g fat
Ingredients
For 4 servings
- 1.5 cups green lentils
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 cloves garlic
- 6 cups vegetable broth
- 1 14 oz can canned diced tomatoes
- 2 red potato
- 4 cups spinach
- 1 cup plain yogurt
- salt — to taste
- black pepper — to taste
- 2 bay leaf
- 1 teaspoon thyme
Instructions
- 1
Rinse the green lentils under cold water and set aside.
- 2
Chop the onion, carrots, celery, and red potatoes into bite-sized pieces.
- 3
Mince the garlic cloves.
- 4
In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are softened, about 8 minutes.
- 5
Add the minced garlic and sauté for another minute until fragrant.
- 6
Stir in the lentils, vegetable broth, diced tomatoes, potatoes, bay leaves, and thyme.
- 7
Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 45 minutes, or until the lentils and vegetables are tender.
- 8
Add the spinach and stir until wilted, about 2 minutes.
- 9
Season the stew with salt and black pepper to taste.
- 10
Remove the bay leaves before serving.
- 11
Serve the stew hot, garnished with a dollop of plain yogurt on top of each serving.
Cook it this week.
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