Greek · Dinner
Lentil Stew with Vegetables (High-Protein)
Greek-style lentil stew simmered with tomatoes, carrots, celery, and garlic, built on brown lentils and chickpeas for protein density. Finished with olive oil, oregano, and lemon juice, topped with crumbled feta and fresh parsley.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
516Calories
51.9gProtein
15.8gFat
64.8gCarbs
11.9gSugar
23.6gFiber
1286mgSodium
36mgChol
5.6gSat Fat
1450mgPotassium
365mgCalcium
10.2mgIron
0.2mcgVitamin B12
24mgVitamin C
vegetarian
high-fiber
protein-rich
low-cholesterol
high-protein
Instructions
1
Prep
Dice the onion, carrot, and celery; mince the garlic; crumble the feta; and chop the parsley.
2
Sweat
Heat the olive oil in a medium saucepan over medium heat and sweat the onion, carrot, and celery for 5 minutes until softened, then stir in the garlic, oregano, and paprika and cook 1 minute until fragrant.
3
Simmer
Add the canned tomatoes, tomato paste, cooked brown lentils, cooked chickpeas, vegetable stock, and bay leaf; bring to a boil over high heat, then reduce to low and simmer uncovered for 25 minutes until thickened.
4
Plate
Remove the bay leaf, stir in the lemon juice, and season with salt and pepper to taste. Ladle the stew into a bowl, scatter the crumbled feta and parsley over the top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz429g cooked brown lentils
- 5.6 oz160g cooked chickpeas
- 3.2 oz90g feta cheese
- 11 onion
- 4 cloves4 cloves garlic
- 22 small carrot
- 22 celery stalk
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 22 bay leaf
- 1 tsp1 tsp sweet paprika
- 11 lemon, juiced
- salt and black pepper, to taste
- 2 tbsp2 tbsp parsley
