Serves 10
117 cal · 40 min
Lentil Stew
Recipe GLPRbc838c630c8113
A hearty and wholesome lentil stew loaded with tender vegetables, aromatic spices, and protein-rich lentils. This comforting one-pot meal comes together quickly and is perfect for a satisfying lunch or dinner. Naturally vegetarian and packed with nutrients.
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Ingredients
2 teaspoons olive oil
1 large onion, chopped
1 teaspoon garlic powder
1 1/2 10-ounce packages frozen sliced carrots
1 cup dry lentils, rinsed and drained
3 cans low-sodium diced tomatoes (14.5 ounces each)
3 cups water
1 teaspoon chili powder
Directions
Begin by thoroughly washing your hands with soap and water to ensure food safety.
Heat the olive oil in a large pot over medium heat for about 1 minute until shimmering.
Add the chopped onion to the pot and stir to coat with the oil.
Cook the onion for about 3 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the garlic powder, frozen sliced carrots, rinsed lentils, diced tomatoes with their juices, water, and chili powder. Mix well to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered for about 20 to 25 minutes, stirring occasionally, until the lentils are completely tender and cooked through.
Taste the stew and adjust seasonings as needed. Serve hot in bowls and enjoy.
