Greek · Dinner
Lentil Stew with Vegetables (Low-Calorie)
A brothy Greek lentil stew (fakes) simmered with carrot, celery, onion and tomato, finished with red wine vinegar and olive oil. Lighter on oil than traditional versions, it stays hearty through vegetables and fiber-rich lentils. Served with a lemon wedge.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
268Calories
19.3gProtein
5.2gFat
43.8gCarbs
8.8gSugar
15.1gFiber
811mgSodium
0mgChol
0.8gSat Fat
859mgPotassium
81mgCalcium
6.5mgIron
0mcgVitamin B12
19.5mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse the brown lentils under cold water until clear. Dice the onion, carrot and celery; mince the garlic.
2
Sweat
Warm the olive oil in a small pot over medium heat and sweat the onion, carrot and celery for 5 minutes until translucent.
3
Simmer
Add the garlic, bay leaf and oregano, cook 1 minute until fragrant. Add brown lentils, tomatoes and stock, bring to a boil, then simmer low uncovered 30 minutes until lentils are tender.
4
Plate
Remove the bay leaf, stir in red wine vinegar, season with salt and pepper, ladle into a bowl and serve hot with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 430g15 oz dry brown lentils
- 11 onion
- 22 small carrot
- 22 celery stalk
- 4 cloves4 cloves garlic
- 150g2.6 oz, about one-fifth of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 2 tsp2 tsp olive oil
- 22 bay leaf
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp salt
- pinch of black pepper
- 2 tsp2 tsp red wine vinegar
- 22 lemon wedge, to serve
