Baked Lentil Stew

This Baked Lentil Stew is a hearty and flavorful Moroccan-inspired dish, perfect for a comforting meal. Packed with spices and wholesome ingredients, it is both nutritious and satisfying.

Ingredients

• Green lentils - 150 grams
• Carrot - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Tomato paste - 2 tablespoons
• Vegetable broth - 500 milliliters
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Rinse the green lentils under cold water and set aside.
3. In a large oven-proof pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
4. Add diced carrot, red bell pepper, and zucchini to the pot. Cook for about 5 minutes until slightly softened.
5. Stir in tomato paste, cumin, cinnamon, paprika, turmeric, salt, and black pepper. Cook for another 2 minutes to release the spices' aromas.
6. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer for 10 minutes.
7. Cover the pot and transfer it to the preheated oven. Bake for 25 minutes or until the lentils are tender and the stew has thickened.
8. Remove from the oven and let it sit for a few minutes. Garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals from vegetables, supporting overall health.

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