A hearty and healthy stew packed with black lentils and vegetables. This black lentil and vegetable stew is not only delicious, but it’s also easy to make and loaded with nutrients. It’s the perfect comforting meal for a chilly day.
Prep
15 minutesCook
45 minutesReady In
1 hourLevel
EasyRating
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Loading...| 1 cup black lentils, rinsed and drained | |
| 2 tablespoons olive oil | |
| 1 onion, chopped | |
| 2 carrots, diced | |
| 2 celery stalks, diced | |
| 3 cloves garlic, minced | |
| 1 teaspoon cumin | |
| 1 teaspoon paprika | |
| 1/2 teaspoon turmeric | |
| 1/2 teaspoon dried thyme | |
| 4 cups vegetable broth | |
| 1 can diced tomatoes | |
| 2 cups chopped vegetables (such as zucchini, bell peppers, and spinach) | |
| Salt and pepper to taste | |
| Fresh cilantro for garnish |
| 1. | Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until vegetables are softened, about 5 minutes. |
| 2. | Add the garlic, cumin, paprika, turmeric, and dried thyme. Cook for another minute until fragrant. |
| 3. | Add the black lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes. |
| 4. | Add the chopped vegetables and simmer for an additional 10-15 minutes, until all the vegetables are tender. |
| 5. | Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro. |
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