Description
A hearty and healthy vegetable lentil stew, perfect for a cozy dinner.
Ingredients
Scale
- 1 medium onion, chopped
- 1 clove garlic, minced
- 4 tablespoons butter
- 1 1/2 cups vegetable stock
- 1 cup uncooked lentils
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried summer savory
- 1 pint canned tomatoes
- 1 stalk celery with leaves, chopped
- 1 medium carrot, cleaned and diced
Instructions
- In a large pot, melt butter over medium heat. Sauté chopped onion and minced garlic until fragrant and translucent.
- Add diced celery and carrot, cooking for 3–4 minutes to soften slightly.
- Stir in uncooked lentils, vegetable stock, canned tomatoes (with juice), salt, black pepper, and dried summer savory.
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer for 25–30 minutes, or until lentils are tender and flavors have melded.
- Check seasoning and adjust with additional salt or pepper if needed.
- Serve warm as a main dish with crusty bread or as a side to complement your favorite protein.
Notes
- This stew can be made ahead of time and reheated.
- You can add other vegetables such as spinach or potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 30mg