Monastery Lentils

Nutriscore Rating: 83/100

Discover the comforting simplicity of Monastery Lentils, a hearty and wholesome dish inspired by the minimalist yet flavorful meals crafted in monastic traditions. Bursting with tender lentils, fragrant vegetables like carrots, celery, and onions, and infused with aromatic herbs such as thyme, paprika, and a touch of bay leaf, this one-pot recipe is a tribute to nourishing plant-based cuisine. Simmered in a savory vegetable broth and brightened with canned tomatoes, this savory stew is finished with optional baby spinach for an extra dose of greens and a garnish of fresh parsley for a pop of freshness. Perfect as a standalone meal or paired with crusty bread, Monastery Lentils is a vegan, gluten-free recipe that comes together in under an hour, making it an ideal choice for weeknight dinners or meal prepping.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 cloves (minced) garlic
• 2 medium (diced) carrot
• 2 (diced) celery stalk
• 1 cup dried green or brown lentils
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 2 cups (optional) baby spinach
• 2 tablespoons (chopped, for garnish) fresh parsley

📝 Instructions

9 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until softened and translucent.

3. Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.

4. Rinse the lentils thoroughly under cold water and drain.

5. Add the lentils to the pot along with the vegetable broth, canned diced tomatoes (with their juice), bay leaf, dried thyme, paprika, salt, and black pepper.

6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-35 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

7. If using, stir in the baby spinach during the last 5 minutes of cooking, allowing it to wilt.

8. Remove the bay leaf and adjust the seasoning with additional salt and pepper, if necessary.

9. Serve hot, garnished with chopped fresh parsley. Pair with crusty bread or enjoy as is for a wholesome meal.

Nutrition Facts

1 serving (489.8g)

Calories		405
% Daily Value*
Total Fat		12.7 g	16%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	1.5 g
Cholesterol		2 mg	1%
Sodium		1231 mg	54%
Total Carbohydrate		57.3 g	21%
	Dietary Fiber	12.2 g	44%
	Total Sugars	10.3 g
Protein		19.6 g	39%
Vitamin D		0.0 mcg	0%
Calcium		142 mg	11%
Iron		6.4 mg	35%
Potassium		1180 mg	25%

*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.

Source of Calories

Fat: 455 cal (27.1%%)

Protein: 309 cal (18.4%%)

Carbs: 918 cal (54.6%%)