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This hearty Lentil Stew recipe is filled with morsels of healthy fresh vegetables and lentils simmered in a rich, flavorful Moroccan spiced tomato broth. This recipe is vegan, naturally high in plant-based protein, and gets even better the next day, making it the perfect meal prep option. Making a tasty stew doesn't get much easier than this one. So if you love making stews join us and learn how to make Stewed Black Beans and Moroccan Chickpea Stew, which will help keep you happy and healthy.
Is lentil stew healthy?
Yes, lentil soup is considered healthy because it's low in calories and fat; this soup is also high in plant-based protein and dietary fiber.
Are lentils carbs or protein?
Lentils contain both carbs and protein. Every 100 grams of cooked lentils has 9 grams of protein and 20 grams of carbohydrates.
Do lentils need to be soaked?
Lentils don't require any soaking however; they do need to br rinsed underwater in order to get rid of any dirt or small stones.
Which color lentil is healthiest?
All the colors of lentils contain roughly the same amount of nutrients.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
4 persons
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion, peeled, diced medium
- 1 tablespoon Ginger, peeled, minced
- 2 large Carrots, peeled, diced medium
- 2 stalks Celery, diced medium
- 4 cloves Garlic, peeled, crushed
- 1 tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Turmeric
- 1/2 teaspoon Ground Cinnamon
- 1 ½ cups Brown Lentils, rinsed
- 1 (28 oz) can Fire Roasted Tomatoes
- 4 cups Vegetable Broth
- 1 teaspoon Sea Salt
- 3 cups Kale, chopped
Instructions
Add the olive oil to a large heavy bottomed pot placing it onto medium heat on the stovetop for 1 minute.
Stir the onions into the pot, letting the onions sweat for 2 minutes.
Add the ginger, carrots, and celery, stir, and cook for 2 minutes to soften the vegetables.
Add the garlic, smoked paprika, cumin, turmeric, and cinnamon to the vegetables, stirring for 30 seconds.
Pour in the lentils, fire-roasted tomatoes, and vegetable stock and simmer for 30 minutes until the lentils have softened, and the liquid has thickened into a stew.
Remove the lentil stew from the heat before stirring in the salt and kale; let the casserole cool and wilt the kale for 5 minutes before serving hot.
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