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Vegan Lentil and Vegetable Stew
Vegan Lentil and Vegetable Stew

Vegan Lentil and Vegetable Stew
A hearty and comforting stew packed with lentils and vegetables.
Vegan Lentil and Vegetable Stew
Ingredients:
1
Servings
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 2
    item
     tomato
  • 200
    g
     brown lentils
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     spinach
  • 2
    slice
     whole grain bread
Preparation Time: 45 minutes
Vegan Lentil and Vegetable Stew
Instructions:
  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add diced carrots and celery, cook for another 5 minutes.
  4. Stir in chopped tomatoes and cook until they soften.
  5. Add lentils, vegetable broth, bay leaf, thyme, salt, and pepper.
  6. Bring to a boil, then reduce heat and simmer for 30 minutes.
  7. Stir in spinach and cook until wilted.
  8. Serve hot with whole grain bread on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 900 kcal 90 kcal
Protein 40 g 4.0 g
Fibre 25 g 2.5 g
Salt 2 g 0.2 g
Sugar 10 g 1.0 g
Carbohydrates 130 g 13.0 g
Fat 25 g 2.5 g
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 150
    g
     carrot
  • 100
    g
     celery
  • 2
    item
     tomato
  • 200
    g
     brown lentils
  • 500
    ml
     vegetable broth
  • 1
    item
     bay leaf
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     spinach
  • 2
    slice
     whole grain bread
1
Servings
0

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add diced carrots and celery, cook for another 5 minutes.

Stir in chopped tomatoes and cook until they soften.

Add lentils, vegetable broth, bay leaf, thyme, salt, and pepper.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in spinach and cook until wilted.

Serve hot with whole grain bread on the side.

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