Description
A hearty and flavorful stew made with roasted carrots and lentils, perfect for a comforting meal.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 1 cup lentils, rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, cumin, paprika, salt, and pepper, then spread them on a baking sheet.
- Roast the carrots in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the rinsed lentils and vegetable broth to the pot, bringing it to a boil.
- Reduce heat and simmer for about 20 minutes, or until lentils are tender.
- Stir in the roasted carrots and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This stew can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like spinach or kale for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Roasted Carrot, Lentil Stew, Vegan Recipe, Healthy Meal