Hearty Lentil and Vegetable Stew

This hearty stew is packed with plant-based protein and dietary fiber from lentils, keeping you full and energized for hours.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 tablespoons butter · 155 kcal in the whole recipe
• 1 cup onion, chopped · 46 kcal in the whole recipe
• 6 cups water
• 2 cups dry lentils, washed · 1059 kcal in the whole recipe
• 1 teaspoon Worcestershire sauce · 3 kcal in the whole recipe
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 6 large carrots, cut into 1/2-inch pieces · 331 kcal in the whole recipe
• 8 medium celery stalks, chopped · 84 kcal in the whole recipe
• 1 teaspoon salt
• 1 can (14.5 ounces) low-sodium whole tomatoes, cut into pieces · 137 kcal in the whole recipe

Method

1. Melt the butter in a large pot over medium heat and sauté the chopped onion until soft and translucent.

   

2. Pour in the water, then add the washed lentils, Worcestershire sauce, oregano, and garlic powder. Cover and bring to a boil.

   

3. Reduce the heat to low and simmer covered for 45 minutes.

   

4. Stir in the carrots, celery, and salt. Cover again and simmer for another 30 minutes, or until the vegetables are tender.

   

5. Add the chopped tomatoes with their juices, stir well, and heat through for 5 minutes before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.