Greek · Dinner
Lentil Stew with Vegetables (GLP-1)
A Greek-style lentil stew simmered with tomato, carrot, celery and onion, finished with feta and Greek yogurt for extra protein. Brown lentils give a thick, hearty base while lemon and oregano keep the flavour bright. Served warm with a small drizzle of olive oil.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
435Calories
37.1gProtein
11.7gFat
59.8gCarbs
8.1gSugar
15.4gFiber
593mgSodium
18mgChol
3.2gSat Fat
1320mgPotassium
202mgCalcium
8.2mgIron
0.1mcgVitamin B12
15mgVitamin C
vegetarian
gluten-free
high-fiber
protein-rich
low-calorie
low-cholesterol
glp-1
Instructions
1
Prep
Dice the onion, carrot and celery; mince the garlic; rinse the brown lentils under cold water until clear.
2
Heat
Warm olive oil in a medium saucepan over medium heat, then add the onion, carrot and celery and cook 5 minutes until the onion turns translucent.
3
Heat
Add the garlic and oregano and cook 30 seconds until fragrant, then add the lentils, tomatoes, stock and bay leaf. Bring to a boil, then reduce to low and simmer covered 25 minutes until lentils are tender.
4
Heat
Stir in the cannellini beans and simmer uncovered 5 more minutes until the stew thickens; season with salt and pepper.
5
Plate
Remove the bay leaf, stir in the lemon juice and half the parsley. Ladle into a bowl and top with feta, Greek yogurt and remaining parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz206g dry brown lentils
- 4.2 oz60g, about a third of a 15 oz can, drained cannellini beans
- 2 tbsp2 tbsp olive oil
- 11 onion
- 22 small carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock, low sodium
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp fresh parsley
- 1 oz28g feta
- 4 tbsp60g plain Greek yogurt
- 2 tsp2 tsp lemon juice
- salt and black pepper to taste
