Red Lentil Stew

High in plant-based protein and dietary fiber, red lentils offer a very filling and nutritious meal while remaining naturally low in fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups dry red lentils (240 g) · 804 kcal in the whole recipe
• 1 medium yellow onion, finely diced (110 g) · 44 kcal in the whole recipe
• 1 medium carrot, small diced (100 g) · 41 kcal in the whole recipe
• 1 tbsp tomato paste (17 g) · 17 kcal in the whole recipe
• 2 tbsp olive oil, divided (26 g) · 230 kcal in the whole recipe
• 4.5 cups hot water
• 1 tsp salt
• 0.5 tsp ground cumin
• 0.25 tsp black pepper
• 1 tsp dried mint
• 1 tsp red pepper flakes

Method

1. Heat 1 tablespoon of olive oil in a pot, add the diced onion and carrot, and sauté over medium heat for 4-5 minutes until softened.

   

2. Add the tomato paste and sauté for another minute until fragrant, then add the thoroughly washed and drained red lentils.

   

3. Pour in 4.5 cups of hot water, add salt, black pepper, and cumin, stir well, then cover and cook on low heat for 20-25 minutes until soft and stew-like.

   

4. In a small skillet, warm the remaining 1 tablespoon of olive oil with dried mint and red pepper flakes for 30 seconds, then pour over the stew before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.