Hearty Lentil and Vegetable Stew with Yogurt Topping
A nourishing and gut-friendly lentil and vegetable stew, rich in fiber and finished with a creamy yogurt topping.
15 min
Prep
50 min
Cook
4
Serves
320
Calories
Macros · per serving
16g protein
52g carbs
8g fat
Ingredients
For 4 servings
- 200 g green lentils
- 2 carrot
- 2 celery stalk
- 1 onion
- 3 clove garlic
- 400 g canned tomatoes
- 1 liter vegetable broth
- 1 bay leaf
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon cumin
- 0.5 teaspoon turmeric
- 100 g baby spinach
- 200 g plain yogurt
- 2 tablespoon fresh parsley
Instructions
- 1
Rinse the green lentils under cold water and set aside.
- 2
Chop the carrots, celery, and onion into small pieces.
- 3
Mince the garlic cloves.
- 4
In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- 5
Add cumin and turmeric to the vegetables, stirring for 1 minute until fragrant.
- 6
Add the canned tomatoes, vegetable broth, green lentils, and bay leaf to the pot. Stir and bring to a boil.
- 7
Reduce the heat to low, cover the pot, and simmer for 35-40 minutes until lentils are tender.
- 8
Stir in baby spinach and cook for an additional 5 minutes until wilted.
- 9
Season with salt and black pepper to taste. Remove the bay leaf before serving.
- 10
Serve the stew hot, topped with a dollop of plain yogurt and a sprinkle of fresh parsley.
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