Wheat-free Lentil And Vegetable Stew
This Wheat-Free Lentil and Vegetable Stew is a hearty and nutritious dish that is perfect for a cozy dinner. Packed with protein and fiber, this stew is not only delicious but also suitable for those with wheat allergies or sensitivities.
Ingredients
- 1 cup dried green or brown lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Rinse the lentils under cold water and drain.
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook until the vegetables are tender, about 5 minutes.
- Add the garlic, cumin, and paprika. Cook for another 1-2 minutes until fragrant.
- Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste.
- Serve the stew hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fiber
- 12g
- Fat
- 3g
Supplies
Large pot Knife Cutting board Measuring cups and spoons
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Wheat-Free Lentil and Vegetable Stew with a side of crusty bread or a fresh green salad for a complete meal.
Tips & tricks
For added flavor, you can sprinkle some lemon juice or a dash of hot sauce on the stew before serving.
Cost
$10