Lentil Stew Recipe

Today’s recipe is a rich source of protein. It is for lentil stew. It makes a cosy meal with different side dishes like garlic toast, a good salad, a chunk of cornbread, etc.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings

Calories 140 kcal

Equipment

Large Pot

Ingredients

4 Garlic Cloves (minced)
1 Onion (chopped)
1 Celery Stalk (chopped)
2 Leeks (chopped)
4 tablespoons Olive Oil
2 tablespoons Brown Lentils
1 large Sweet Potato (peeled, cut into large pieces)
2 Red Potatoes (peeled, cut into large pieces)
2 large Carrots (peeled, cut into large pieces)
1 (15-ounce) can Tomatoes (chopped)
4 cups Low-Sodium Vegetable Broth
1 teaspoon Cumin
⅛ teaspoon Cinnamon
1 teaspoon Onion Powder
Salt and Freshly Ground Pepper (as per taste)

Instructions

Heat oil in a large pot over medium heat. Add onions, leeks and celery and cook for about 4 to 5 minutes.
Add garlic, cumin, and cinnamon to it. Cook it for another minute or two.
Add water, lentils, broth, pepper, and salt to it and stir.
Then, add potatoes, carrots, tomatoes, and onion powder to it and give a nice stir.
Bring to a boil at high heat. Then, cover it and cook on medium-low heat for about 30-40 minutes or until lentils are tender.
Serve hot.

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Nutrition

Keyword Lentil Stew, Lentils, Mexican, Mexican cuisine