Description
A hearty and nutritious one pot lentil vegetable stew perfect for Ramadan, packed with flavors and entirely vegan and dairy-free.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can diced tomatoes (14 oz)
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add diced carrots, celery, and bell pepper, cook for 5 minutes.
- Stir in the zucchini and cook for another 3 minutes.
- Add lentils, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
- Adjust seasoning if necessary and garnish with fresh parsley before serving.
Notes
- Feel free to add any other vegetables you have on hand.
- This stew can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg