Greek · Dinner
Lentil Stew with Vegetables
A rustic Greek lentil stew of brown lentils simmered with carrot, celery, onion, and tomato, finished with olive oil, red wine vinegar, and oregano. Known as fakes, it is served warm with a scatter of feta, offering an earthy, slightly tangy vegetarian main.
$3
10 minsPrep
40 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
416Calories
28.4gProtein
10.5gFat
53.2gCarbs
8.8gSugar
14.2gFiber
995mgSodium
14mgChol
2.4gSat Fat
1064mgPotassium
153mgCalcium
6.8mgIron
0.1mcgVitamin B12
10mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
mediterranean
all-time-classics
vegan
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Rinse the brown lentils under cold water and dice the carrot, celery, and onion into small even pieces.
2
Heat the olive oil in a medium saucepan over medium heat and sweat the carrot, celery, and onion for 5 minutes until softened and translucent, then stir in the garlic and cook 30 seconds until fragrant.
3
Add the brown lentils, canned tomato, vegetable stock, and bay leaf; bring to a boil over high heat, then reduce to low and simmer uncovered for 35 minutes until the lentils are tender.
4
Plate
Remove the bay leaf, stir in the dried oregano, red wine vinegar, salt, and black pepper, then ladle into a bowl, drizzle with extra olive oil, scatter over the feta, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz425g dry brown lentils
- 22 small carrot
- 22 celery stalk
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomato
- 2 tbsp2 tbsp olive oil, plus extra to finish
- 2 cup480ml vegetable stock
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp red wine vinegar
- salt and black pepper, to taste
- 1 oz28g feta, crumbled, to serve
