Mediterranean Meals

Hearty One-Pot Lentil Stew

Name: Hearty One-Pot Lentil Stew
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 ½ cups green lentils; Extra virgin olive oil,; 1 medium yellow onion, (chopped); 1 large carrot, (chopped); 2 celery stalks, (chopped); 1 russet potato, (small diced); 3 to 4 garlic cloves, (minced); 1 small zucchini squash, (diced); Kosher salt, (a pinch); Black Pepper, (a pinch); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp turmeric powder; 1/2 tsp ground cinnamon; 1/2 tsp cayenne pepper, (optional); 1 (28 ounce) can diced tomatoes; 2 ½ cup water (or low-sodium broth); 1 cup chopped fresh parsley, (stems removed); juice from half a lemon or lime; Bread to serve

6 servings

servings

20 minutes

active time

40 minutes

total time

Start Cooking

Ingredients

1 ½ cups green lentils

Extra virgin olive oil,

1 medium yellow onion, (chopped)

1 large carrot, (chopped)

2 celery stalks, (chopped)

1 russet potato, (small diced)

3 to 4 garlic cloves, (minced)

1 small zucchini squash, (diced)

Kosher salt, (a pinch)

Black Pepper, (a pinch)

1 tsp ground coriander

1 tsp ground cumin

1 tsp turmeric powder

1/2 tsp ground cinnamon

1/2 tsp cayenne pepper, (optional)

1 (28 ounce) can diced tomatoes

2 ½ cup water (or low-sodium broth)

1 cup chopped fresh parsley, (stems removed)

juice from half a lemon or lime

Bread to serve

Directions

Wash and sort lentils: Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

Saute firm vegetables: In a large heavy pot or Dutch Oven set over medium high heat, add 2 tablespoons of extra virgin olive oil. Once the oil begins to shimmer, add diced onions, carrot, celery, and potatoes. Cook over medium-high heat for 4 to 5 minutes, stirring regularly.

Add the garlic and zucchini: Add garlic and zucchini. Saute for another 5 minutes, stirring regularly.

Add lentils, spices, tomatoes and liquid: Add lentils, salt, pepper, coriander, cumin, turmeric, cinnamon, and cayenne. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)

Simmer: Bring everything to a boil for 5 minutes, then reduce heat to low. Cover and let simmer for 20 minutes or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)

Finish and serve: Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

Nutrition

Serving Size

Calories

247.4 kcal

Total Fat

1.1 g

Saturated Fat

0.2 g

Unsaturated Fat

0.7 g

Trans Fat

Cholesterol

Sodium

216.9 mg

Total Carbohydrate

46.2 g

Dietary Fiber

18.1 g

Total Sugars

6.6 g

Protein

15.4 g