Ingredients:
1 cup dry lentils
4 cups vegetable broth
1 onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
1 bell pepper, chopped
1 zucchini, chopped
1 can diced tomatoes
1 tsp paprika
1 tsp cumin
Salt and pepper, to taste
Fresh parsley, chopped (optional)
Instructions:
Rinse lentils and drain. In a large pot, bring lentils and vegetable broth to a boil. Reduce heat and let simmer for 20-25 minutes, until lentils are soft.
In a separate pan, sauté onion and garlic over medium heat until onions are translucent, about 5 minutes.
Add celery, carrots, bell pepper, and zucchini to the onion and garlic mixture. Cook for an additional 5-7 minutes until vegetables start to soften.
Add the vegetable mixture to the pot with the lentils.
Stir in the can of diced tomatoes, paprika, cumin, salt, and pepper.
Let the stew simmer for an additional 10-15 minutes, until the vegetables are fully cooked and the flavors have melded together.
Serve hot and garnish with fresh chopped parsley, if desired.
This vegan lentil and vegetable stew is a hearty and flavorful dish that’s perfect for a cozy dinner or meal prep. The lentils provide a good source of protein and fiber, while the variety of vegetables give you a healthy dose of vitamins and minerals. Enjoy!
