Green Lentil Stew with Vegetables

With 342 kcal and 19g of protein, its high fiber content keeps you full for a longer period.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 140 g green lentils (dried) · 488 kcal in the whole recipe
• 1 onion · 32 kcal in the whole recipe
• 1 carrot · 33 kcal in the whole recipe
• 1.5 tbsp tomato paste · 26 kcal in the whole recipe
• 1 tbsp olive oil · 106 kcal in the whole recipe
• Salt, cumin, red pepper flakes

Method

1. Required equipment: A medium-sized pot, a cutting board, and a knife.

   

2. Dice the onion and the carrot into small cubes.

   

3. Pour the olive oil into the pot and heat it over medium heat.

   

4. Add the diced onion and carrot to the pot, and cook them for 3-4 minutes while stirring until they soften.

   

5. Add the tomato paste to the pot and stir for about 1 minute until the raw smell fades.

   

6. Rinse the green lentils in a strainer under cold water and transfer them to the pot.

   

7. Pour 3 cups of hot water over the mixture.

   

8. Add salt, cumin, and red pepper flakes according to your taste.

   

9. Turn the stove to the lowest heat setting and cover the pot with a lid.

   

10. Cook for 30-35 minutes; you will know the lentils are ready when they soften and split easily when pierced with a fork.

    

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