Description
A simple and hearty lentil tomato stew that cooks quickly for a nutritious meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add lentils, diced tomatoes, and vegetable broth.
- Stir in cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Check lentils for doneness and adjust seasoning if needed.
- Serve hot.
Notes
- This stew can be stored in the refrigerator for up to 3 days.
- Feel free to add vegetables like carrots or spinach.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Quick Lentil Tomato Stew