Hearty Red Lentil and Vegetable Stew
A comforting and filling vegan red lentil stew packed with vegetables, perfect for an affordable and satisfying meal.
10 min
Prep
30 min
Cook
4
Serves
280
Calories
Macros · per serving
13g protein
52g carbs
3g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 1 onion
- 2 carrot
- 2 potato
- 1 can canned diced tomatoes
- 1 vegetable stock cube
- 4 cups water
- 1 tablespoon sunflower oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt — to taste
- black pepper — to taste
Instructions
- 1
Rinse the red lentils under cold water until the water runs clear. Set aside.
- 2
Chop the onion, carrots, and potatoes into small cubes.
- 3
In a large pot, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 4
Add the carrots and potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- 5
Stir in the ground cumin and ground coriander, cooking for 1 minute until fragrant.
- 6
Add the rinsed lentils, canned diced tomatoes, vegetable stock cube, and water to the pot. Stir well to combine.
- 7
Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes until the lentils and vegetables are tender.
- 8
Season the stew with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh herbs if desired.
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