Vegan Lentil Stew
Ingredients
- 2 cups red lentils
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chopped onions
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp cayenne pepper (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh lemon juice
- 0.25 cup chopped fresh parsley
Directions
- Heat the olive oil in a large pot over medium heat.
- Add onions, carrots, and celery; sauté for 5‑7 minutes until softened.
- Stir in smoked paprika, cumin, cayenne (if using), salt, and pepper; cook for 1 minute.
- Add lentils, tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 20‑25 minutes, or until lentils are tender and liquid has thickened.
- Stir in lemon juice and parsley. Taste and adjust seasoning.
- Serve hot with crusty bread or over rice. Enjoy!
Nutrition (per serving, 4 servings total)
| Calories | 210 |
|---|---|
| Protein | 10 g |
| Carbohydrates | 32 g |
| Fiber | 9 g |
| Fat | 3 g |
| Sodium | 420 mg |