Gut-Friendly Vegetable Lentil Stew
A hearty and nourishing stew packed with lentils, fresh vegetables, and gut-friendly yogurt for a wholesome meal.
20 min
Prep
60 min
Cook
4
Serves
320
Calories
Macros · per serving
15g protein
55g carbs
7g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 cloves garlic
- 2 potato
- 1 can canned tomatoes
- 1 cup green lentils
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon thyme
- salt — to taste
- black pepper — to taste
- 2 cups spinach
- 1 cup plain yogurt
- 1 lemon
Instructions
- 1
Dice the onion, carrot, and celery. Mince the garlic. Peel and cube the potatoes.
- 2
In a large pot, heat olive oil over medium heat. Add the onion, carrot, and celery and sauté until soft, about 10 minutes.
- 3
Add the garlic and cook for another minute until fragrant.
- 4
Stir in the potatoes, canned tomatoes, green lentils, vegetable broth, bay leaf, and thyme. Bring to a boil.
- 5
Reduce heat to a simmer and cover partially. Cook for 40 minutes, stirring occasionally, until lentils and potatoes are tender.
- 6
Season with salt and pepper to taste.
- 7
Add the spinach and cook until wilted, about 5 minutes.
- 8
Stir in the plain yogurt until well combined.
- 9
Squeeze lemon juice over the stew before serving for added freshness.
Cook it this week.
NeatEat plans Gut-Friendly Vegetable Lentil Stew — and the rest of your week — around your budget, groceries included.