Lemon Lentil Stew
Brighten up your dinner table with this hearty and flavorful Lemon Lentil Stew, a comforting plant-based dish that’s bursting with Mediterranean-inspired flavors. Packed with protein-rich red lentils, vibrant carrots, and earthy spices like cumin, coriander, and smoked paprika, this one-pot wonder comes together in just 50 minutes. Freshly squeezed lemon juice and zest lend a zesty, refreshing finish, perfectly balancing the richness of the stew. Best served with a sprinkle of fresh parsley and a side of crusty bread or fluffy rice, this wholesome recipe is an easy weeknight meal that's nutritious, gluten-free, and brimming with seasonal ingredients. Perfect for meal prep or cozy family dinners!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 medium celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1.5 cups dry red lentils, rinsed
- 6 cups vegetable broth
- 1 can canned diced tomatoes (14 oz)
- 2 cups baby spinach (optional)
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika. Cook for 1-2 minutes until fragrant.
Add the rinsed red lentils, vegetable broth, and canned diced tomatoes (including their juices). Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until the lentils are tender and the stew thickens.
If using baby spinach, stir it into the stew during the last 2-3 minutes of cooking until wilted.
Turn off the heat and stir in the fresh lemon juice, lemon zest, kosher salt, and black pepper. Adjust seasoning to taste.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
2156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4835 mg | 210% | |
| Total Carbohydrate | 341.0 g | 124% | |
| Dietary Fiber | 67.6 g | 241% | |
| Total Sugars | 55.6 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 8094 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
