Description
A hearty lentil and vegetable stew filled with tender vegetables, warm spices, and rich tomato broth. It simmers slowly for deep flavor and makes a cozy, nourishing meal any day of the week.
Ingredients
2 tablespoon extra virgin olive oil
1 large brown/yellow onion, roughly cubed
2 medium carrots, sliced
2 ribs celery, sliced
3 cloves garlic, finely chopped
1 medium zucchini, halved and sliced
1 medium red bell pepper, cubed
1 1/2 cups dried brown lentils, rinsed
1 tin (400 g / 14 oz) crushed tomatoes
4 1/2 cups vegetable stock
1 piece Parmesan rind (optional)
1/4 teaspoon red pepper flakes
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried oregano
Sea salt and black pepper to taste
1/4 cup fresh parsley, chopped
Extra virgin olive oil for serving
Instructions
1. Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Cook for 10 minutes, stirring often, until the onion is soft.
2. Add the garlic and cook for 1 minute, making sure it does not burn.
3. Add zucchini, bell pepper, lentils, tomatoes, stock, Parmesan rind, pepper flakes, basil, and oregano. Bring to a boil, then simmer for 40 minutes until lentils soften.
4. Taste and add salt and pepper as needed.
5. Serve warm with parsley and a drizzle of olive oil.
6. Add extra liquid if the stew becomes too thick.
Notes
Use 1 tablespoon + 1 teaspoon if not using an Australian tablespoon size.
Leave out the Parmesan rind if making a vegan stew.
Season to your liking with salt, pepper, or more pepper flakes.
Store in the fridge for up to 3 days.
Reheat on the stove or microwave. Add extra stock if thick.
Freezing may soften the texture of zucchini and vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 412
- Sugar: 14g
- Sodium: 1242mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 27g
- Protein: 22g
- Cholesterol: 0mg