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Ingredients

1 cup of dried green or brown lentils
4 cups of vegetable broth
1 onion, chopped
3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
1 can (14 oz) of diced tomatoes
1 teaspoon of dried thyme
1 teaspoon of ground cumin
1/2 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of olive oil

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Lentil and Vegetable Stew

Created by: Howcan Team

Ingredients

1 cup of dried green or brown lentils
4 cups of vegetable broth
1 onion, chopped
3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
1 can (14 oz) of diced tomatoes
1 teaspoon of dried thyme
1 teaspoon of ground cumin
1/2 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of olive oil

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, celery, bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the dried thyme, ground cumin, and paprika, and cook for 1 minute to release the flavors.
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
Season with salt and pepper to taste.
Serve the lentil and vegetable stew hot, garnished with fresh herbs if desired.

Main Course Vegetarian

Vegetarian

Lentil and Vegetable Stew has a rich history dating back to ancient times, with its origins in the Mediterranean region. This hearty and nutritious dish has been a staple in the diets of various cultures, known for its versatility and comforting flavors. Chefs and home cooks alike have put their own unique spin on the recipe, incorporating a variety of vegetables, herbs, and spices to create a truly satisfying meal. Today, the best versions of this dish can be found in Mediterranean and Middle Eastern restaurants, where the use of fresh, high-quality ingredients is paramount. The key to a delicious Lentil and Vegetable Stew lies in the perfect balance of flavors and the right amount of cooking time to ensure the lentils are tender yet not mushy. Whether it's served with a side of crusty bread or a dollop of creamy yogurt, this stew continues to be a beloved and timeless classic.

60 min

320 calories

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, celery, bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the dried thyme, ground cumin, and paprika, and cook for 1 minute to release the flavors.
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
Season with salt and pepper to taste.
Serve the lentil and vegetable stew hot, garnished with fresh herbs if desired.

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Modify

Lentil and Vegetable Stew

Created by: Howcan Team

Ingredients

1 cup of dried green or brown lentils
4 cups of vegetable broth
1 onion, chopped
3 cloves of garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, diced
1 zucchini, diced
1 can (14 oz) of diced tomatoes
1 teaspoon of dried thyme
1 teaspoon of ground cumin
1/2 teaspoon of paprika
Salt and pepper to taste
2 tablespoons of olive oil

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, celery, bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the dried thyme, ground cumin, and paprika, and cook for 1 minute to release the flavors.
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
Season with salt and pepper to taste.
Serve the lentil and vegetable stew hot, garnished with fresh herbs if desired.

Main Course Vegetarian

Vegetarian

60 min

320 calories

Instructions

Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, diced carrots, celery, bell pepper, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the dried thyme, ground cumin, and paprika, and cook for 1 minute to release the flavors.
Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-35 minutes, or until the lentils and vegetables are tender.
Season with salt and pepper to taste.
Serve the lentil and vegetable stew hot, garnished with fresh herbs if desired.

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A comforting stew made with a variety of beans, potatoes, and a medley of vegetables, simmered in a rich and flavorful broth.

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Ingredients

Lentil and Vegetable Stew

Ingredients

Instructions

Instructions

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