Red Lentil and Vegetable Stew
A hearty and comforting red lentil and vegetable stew seasoned with aromatic spices, perfect for a budget-friendly and filling meal.
10 min
Prep
35 min
Cook
4
Serves
280
Calories
Macros · per serving
12g protein
50g carbs
6g fat
Ingredients
For 4 servings
- 1 cup red lentils
- 2 carrot
- 2 potato
- 1 onion
- 14.5 oz canned diced tomatoes
- 1 cup frozen mixed vegetables
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 4 cup water
Instructions
- 1
Rinse the red lentils under cold water and set aside.
- 2
Peel and dice the carrots, potatoes, and onion.
- 3
In a large pot, heat olive oil over medium heat. Add the onion and garlic, sauté until soft and translucent.
- 4
Stir in diced carrots and potatoes. Cook for 5 minutes, stirring occasionally.
- 5
Add cumin powder, paprika, salt, and black pepper, stirring to coat the vegetables with spices.
- 6
Pour in canned diced tomatoes with their juice, stirring to combine.
- 7
Add the red lentils and water, bringing the mixture to a boil.
- 8
Once boiling, reduce heat to low, cover the pot, and simmer for 20 minutes.
- 9
Add frozen mixed vegetables and continue to cook for an additional 10 minutes until the lentils and all vegetables are tender.
- 10
Taste and adjust seasoning if necessary before serving. Enjoy your stew warm.
Cook it this week.
NeatEat plans Red Lentil and Vegetable Stew — and the rest of your week — around your budget, groceries included.