Savor the comforting warmth of this Hearty Red Lentil and Vegetable Stew. Perfect for health-conscious individuals, this vegetarian delight is low in calories and fat while offering a generous helping of nutrition, providing three of your recommended five daily servings of vegetables. Red lentils meld with the earthy sweetness of carrots and the subtle onion flavor of leeks, finished with a sprinkle of fresh parsley for a pop of color and freshness.
70 minutes
Savor the comforting warmth of this Hearty Red Lentil and Vegetable Stew. Perfect for health-conscious individuals, this vegetarian delight is low in calories and fat while offering a generous helping of nutrition, providing three of your recommended five daily servings of vegetables. Red lentils meld with the earthy sweetness of carrots and the subtle onion flavor of leeks, finished with a sprinkle of fresh parsley for a pop of color and freshness.
1. Prep the Ingredients
Rinse the red lentils under cold water until the water runs clear. Peel and finely chop the carrots. Clean the leeks thoroughly and slice them.
2. Begin the Broth
In a large saucepan, bring the vegetable stock to a boil. Add the rinsed lentils and let them cook for a few minutes to begin softening.
3. Add Vegetables
Introduce the chopped carrots and leeks to the pan. Season with your preferred spices, keeping in mind to avoid additional salt if you've chosen ham stock. Return the mixture to a boil, then reduce the heat, cover the pan, and let everything simmer for 45 minutes to 1 hour. The lentils should completely break down, thickening the stew and infusing it with flavor.
4. Final Touches
Once the stew has thickened and the vegetables are tender, remove it from the heat. Sprinkle with the freshly chopped parsley to serve. For an extra treat, pair with slices of buttered crusty bread.
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