Lentil and Vegetable Stew

This hearty Lentil and Vegetable Stew is a comforting midnight dish packed with flavor and nutrition. It's perfect for a late-night meal, combining earthy lentils with vibrant vegetables in a savory broth.

Ingredients

• Green lentils - 100 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Zucchini - 1 small, diced
• Canned diced tomatoes - 200 grams
• Vegetable broth - 500 ml
• Olive oil - 1 tablespoon
• Dried thyme - 1 teaspoon
• Bay leaf - 1
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Spinach - 50 grams, fresh

Steps

1. Rinse the green lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat and add the chopped onion, cooking until translucent (about 3-4 minutes).
3. Add the minced garlic, diced carrot, and celery, and sauté for another 5 minutes.
4. Stir in the diced zucchini and cook for an additional 3 minutes.
5. Add the rinsed lentils, canned diced tomatoes (with juice), vegetable broth, thyme, bay leaf, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils are tender.
7. In the last 5 minutes of cooking, stir in the fresh spinach and cook until wilted.
8. Remove the bay leaf before serving. Adjust seasoning if necessary, and serve hot.

Nutrition

• Calories: 300
• Protein: 15 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Packed with vitamins and minerals from a variety of vegetables.

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