Greek · Dinner
Lentil Stew with Vegetables (Dairy-Free)
A Greek village-style lentil stew simmered with brown lentils, carrot, celery, onion and tomato, finished with olive oil and lemon. Bay leaf and oregano flavour the broth, with garlic adding depth to this rustic, plant-based weeknight meal.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
421Calories
19.4gProtein
16.3gFat
53.1gCarbs
10.5gSugar
17.8gFiber
1580mgSodium
0mgChol
2.3gSat Fat
1200mgPotassium
115mgCalcium
8.8mgIron
0mcgVitamin B12
28mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Rinse the lentils under cold water in a sieve and dice the onion, carrot, celery and garlic into small even pieces.
2
Sweat
Heat the olive oil in a medium pot over medium heat and sweat the onion, carrot, celery and garlic for 5 minutes until translucent.
3
Simmer
Add the lentils, tomatoes, vegetable stock, bay leaf and oregano to the pot, bring to a boil over high heat, then reduce to low and simmer 30 minutes until the lentils are tender.
4
Finish
Remove the bay leaf, stir in red wine vinegar, salt and black pepper, then taste for seasoning.
5
Plate
Ladle into a bowl, squeeze lemon over the top and scatter parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g brown lentils, dry
- 120ml120ml olive oil
- 11 small onion
- 11 carrot
- 11 celery stalk
- 4 cloves4 cloves garlic
- 160g160g canned tomatoes
- 480ml480ml vegetable stock
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp red wine vinegar
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 wedge lemon
- 2 tbsp2 tbsp parsley
