Half a cup of lentils provides 9 grams of protein (that’s 50% more than an egg) and has 8 grams of fiber! Lentils are cheap, easy and quick cooking. Lentils are great in soups, salads, or as a side dish.
Serves 6 - 8
- 1 Tbsp olive oil
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 1 small zucchini, chopped
- 2 medium potatoes, cubed
- 2 cups dry green (or red) lentils
- 8 cups vegetable broth
- 1 tsp dried basil-
- 1 tsp dried thyme
- 1 tsp dried cumin
- 1 Tbsp dried oregano
- 2 dried bay leaves
- 1 lemon
- Chop onion, garlic, carrot, zucchini, and pototatoes
- Add oil to a large pot and heat on medium until hot.
- Add the onion, garlic, carrot, celery, zucchini, and a pinch of salt.
- Cook, stirring occasionally, until the onions are translucent, approximately 6 to 7 minutes.
- Add the potatoes, lentils, broth, and spices, season with salt and freshly ground black pepper, and stir to mix well.
- Increase the heat to high and bring to a boil.
- Once boiling, reduce the heat to low, cover and simmer until the lentils are soft, approximately 35 minutes.
- Turn off the heat and let the stew sit covered for 30 minutes to allow the flavors to bind.
- If the stew thickens as it sets, mix in more broth as needed.
- Add a squeeze of lemon just before serving to brighten up the stew.
- Add more liquid for soup consistency