Vegetarian Lentil Stew

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4.9 of 55 votes

This vegetarian lentil soup is super-healthy, protein-rich and tasty all at the same time. It's cooked in just 30 minutes!

Prep Time 10

Cook Time 30

Course Main course

Cuisine French

Servings

Calories 342 kcal

Equipment

1 Round Dutch Oven Blue

Ingredients

250 g brown lentils
1 L of vegetable broth
2 onions
3 cloves of garlic
2 stalks of celery
3 carrots
300 g firm potatoes
2 sprigs of rosemary
6 sprigs of fresh thyme
2 teaspoons smoked paprika
2 teaspoons dark soy sauce optional
3 handfuls of fresh spinach
6 cloves
salt
black pepper
olive oil

Instructions

Peel carrots, onions and potatoes. Cut carrots and celery into small cubes. Cut the potatoes into equal pieces.
Chop one onion. Prick the other onion with cloves. This is called a "oignon cloûté". Chop the garlic.
Heat a little olive oil in a casserole dish. Sauté the chopped onion for 2 to 3 minutes. Add the carrots, celery and potatoes and fry for 5 minutes.
Season with smoked paprika, some black pepper and salt. Deglaze with the broth. Pour in the lentils and add thyme, rosemary and onion studded with cloves. You can add dark soy sauce to flavor the stew and make it darker.
Simmer over medium heat for 30 to 40 minutes.
Wash the spinach and chop it coarsely. Once the lentils are cooked and shortly before serving, remove the thyme, rosemary and "oignon cloûté". Add the spinach. Mix well and cook for 5 minutes.
Serve with a drizzle of olive oil.

Video

Nutrition

Calories: 342kcalCarbohydrates: 65gProtein: 19gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 1207mgPotassium: 1200mgFiber: 24gSugar: 9gVitamin A: 8844IUVitamin C: 28mgCalcium: 89mgIron: 6mg