Lentil Stew Fat Burning
Warm, hearty, and packed with nutrient-dense ingredients, this Lentil Stew Fat Burning recipe is the ultimate comfort food with a healthy twist. Featuring protein-rich red lentils, vitamin-packed sweet potatoes, and a medley of aromatic spices like cumin, turmeric, and paprika, this stew is designed to boost your metabolism and keep you full for hours. The addition of fresh spinach and a zesty burst of lemon juice elevates the flavors while keeping it light and invigorating. With its simple, one-pot preparation and a cook time of just 40 minutes, this plant-based dish is both convenient and satisfying. Perfect for meal prep or a cozy dinner, this low-calorie, high-fiber stew is an excellent option for those looking to maintain a balanced diet without sacrificing flavor.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium sweet potato, diced
- 1 cup dry red lentils
- 14.5 ounces diced tomatoes (canned, no salt added)
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cayenne pepper (optional for heat)
- 3 cups baby spinach leaves
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrots, and celery, cooking for another 3 minutes to soften the vegetables.
Add the diced sweet potato and dry red lentils to the pot, stirring to combine.
Pour in the canned diced tomatoes, vegetable broth, and water. Stir in ground cumin, paprika, turmeric, cayenne pepper (if using), salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover the pot and let simmer for 25-30 minutes, stirring occasionally to prevent sticking, until the lentils and sweet potatoes are tender.
In the last 5 minutes of cooking, stir in the baby spinach leaves and let them wilt into the stew.
Remove the pot from heat and stir in the lemon juice for a bright, fresh flavor.
Taste and adjust seasoning if needed.
Ladle the stew into bowls, garnish with chopped parsley (if desired), and serve warm.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.7 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1574 mg | 33% | |
*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.
