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Vegetarian Lentil Stew
Created by: Howcan Team
Ingredients
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups spinach, chopped
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the carrots, celery, and bell pepper to the pot, and cook for 5 minutes, stirring occasionally.
- Stir in the cumin, paprika, turmeric, black pepper, and salt, and cook for another 2 minutes.
- Pour in the vegetable broth, diced tomatoes, and lentils. Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils are tender.
- Stir in the chopped spinach and cook for an additional 5 minutes.
- Taste and adjust seasoning if needed.
- Serve the lentil stew hot, garnished with fresh parsley.
- Enjoy!
Vegetarian Lentil Stew has a rich history dating back to ancient times, with its origins in the Middle East and Mediterranean regions. This hearty and nutritious dish has been a staple in the diets of many cultures, known for its robust flavors and health benefits. 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 vegetarian and vegan restaurants, where it's often served with a side of crusty bread or over a bed of fluffy rice. The key to a delicious Vegetarian Lentil Stew lies in the quality of the lentils, the balance of spices, and the slow simmering process to develop deep flavors. Whether it's a traditional recipe or a modern twist, this stew continues to be a beloved dish for vegetarians and non-vegetarians alike.
60 min
6
320 calories
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