Vegetarian Lentil and Vegetable Stew with Yogurt
A hearty and nourishing lentil and vegetable stew, rich in fiber and topped with creamy yogurt, perfect for a comforting and gut-friendly meal.
20 min
Prep
60 min
Cook
4
Serves
320
Calories
Macros · per serving
14g protein
55g carbs
9g fat
Ingredients
For 4 servings
- 2 tablespoon olive oil
- 1 onion
- 3 clove garlic
- 2 carrot
- 2 stalk celery
- 1 red bell pepper
- 1 zucchini
- 1 can canned diced tomatoes
- 1 cup dried green lentils
- 4 cup vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt — to taste
- black pepper — to taste
- 2 cup spinach
- 1 cup plain yogurt
- 1/4 cup fresh parsley
Instructions
- 1
Dice the onion, mince the garlic, and chop the carrot, celery, red bell pepper, and zucchini into small pieces.
- 2
In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
- 3
Add carrot, celery, red bell pepper, and zucchini to the pot. Cook for another 5-7 minutes until the vegetables begin to soften.
- 4
Stir in the canned diced tomatoes, green lentils, vegetable broth, bay leaf, ground cumin, and ground coriander. Bring to a boil.
- 5
Reduce heat to low, cover the pot, and let simmer for 35-40 minutes, or until the lentils are tender.
- 6
Season the stew with salt and black pepper to taste. Stir in fresh spinach and cook for another 5 minutes until wilted.
- 7
Remove from heat and discard the bay leaf. Serve the stew in bowls, topped with a dollop of plain yogurt and a sprinkle of fresh parsley.
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