Description
A warming and hearty lentil vegetable stew, perfect for a cozy meal.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 3 large carrots, chopped
- 2 parsnips, chopped (can sub sweet potatoes)
- 3 stalks celery, finely chopped
- 6 cloves garlic, minced (about 3 tbsp)
- 2 tbsp fresh ginger, minced
- 1 tsp dried turmeric
- 3/4 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 2 cups kale or spinach, finely chopped
- 2 tbsp fresh parsley
- 1/2 tsp sea salt, more to taste
- 1 small lemon, juiced
Instructions
- In a large pot, warm olive oil over medium heat. Sauté diced onion for 3 minutes until translucent.
- Add chopped carrots, parsnips (or sweet potatoes), and celery; sauté for 5 minutes.
- Stir in minced garlic, ginger, and dried turmeric; cook for 1 minute until fragrant.
- Pour in vegetable broth and water, then add red lentils along with sea salt and pepper. Bring to a boil.
- Cover and reduce heat to simmer for about 15 minutes until lentils are tender.
- Remove from heat; stir in chopped kale or spinach, parsley, and lemon juice. Cover to steam the greens briefly before serving.
Notes
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 490mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg