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–+ servings
Vegan lentil stew with broccoli and carrot garnished with shredded red cabbage and chopped parsley served in white bowls.
3.50 from 2 votes

Green Lentil Stew with Veggies

By Zerrin & Yusuf
A hearty vegan lentil stew with carrots and broccoli. Easy to make with simple ingredients.
Yields: 6
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PREP 10 minutes
COOK 35 minutes
TOTAL 45 minutes

Video

INGREDIENTS
  

Stew:

  • 2 tablespoon olive oil
  • 1 onion diced
  • ½ cups diced carrot
  • 2 cloves garlic
  • 1 cup green lentils
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon sweet chili powder
  • ½ teaspoon cumin
  • 5 cups water
  • 1 and ½ cups broccoli florets
  • 1 tablespoon lemon juice freshly squeezed

Garnish:

  • 1 cup shredded red cabbage
  • ¼ cup parsley

INSTRUCTIONS
 

  • In a large pan, saute onion and carrots in oil for about 5 minutes. Add in garlic, lentils and spices. Cook for a few minutes stirring occasionally. You can add a splash of water if it’s too dry.
  • Pour water and bring it to boil. Reduce heat, cover and simmer for 20-25 minutes or until the lentils are tender.
  • Add in broccoli florets and simmer for 2-3 minutes. Pour the lemon juice and stir.
  • Share the stew into bowls, garnish with cabbage and parsley. Serve warm or hot.

NUTRITION

Calories: 176kcalCarbohydrates: 24gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 223mgPotassium: 437mgFiber: 11gSugar: 3gVitamin A: 2235IUVitamin C: 18mgCalcium: 48mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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