Name: Lentil and Vegetable Stew with Fresh Herbs
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup dried lentils, rinsed; 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 2 medium carrots, chopped; 2 celery stalks, diced; 1 medium zucchini, chopped; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh cilantro, chopped; Juice of half a lemon

This hearty Lentil and Vegetable Stew with Fresh Herbs is a wholesome, comforting dish packed with earthy lentils, vibrant vegetables, and a medley of fresh herbs. Perfect for cool evenings, it provides a delicious blend of textures and flavors, while being nutritious and easy to prepare.

A hint of garlic and tomatoes enhances the natural sweetness of the vegetables, making it a satisfying meal for everyone. This recipe is adaptable, allowing for your favorite vegetables or spices to be incorporated. Serve it with crusty bread or a light salad for a balanced and fulfilling meal.

Recipe Tips and Tricks:

Use vegetable broth for richer flavor.
Soak lentils for 30 minutes before cooking to reduce cooking time.
Experiment with seasonal vegetables to customize the stew.
A squeeze of lemon before serving brightens the flavors.
Store leftovers in an airtight container; it tastes even better the next day!

Yield: 4 servings

Lentil and Vegetable Stew with Fresh Herbs

A hearty, wholesome stew with lentils, fresh vegetables, and herbs, perfect for cool evenings.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

1 cup dried lentils, rinsed
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, chopped
2 celery stalks, diced
1 medium zucchini, chopped
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
Juice of half a lemon

Instructions

Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until fragrant, about 2 minutes.
Stir in carrots, celery, and zucchini. Cook for 5 minutes until slightly softened.
Add lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer for 30-35 minutes, or until lentils are tender.
Season with salt, pepper, and lemon juice to taste.
Stir in fresh parsley and cilantro just before serving.

Notes

This stew is naturally vegan and gluten-free. It pairs wonderfully with a slice of crusty bread for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 178Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 814mgCarbohydrates 30gFiber 7gSugar 14gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.