Soul Scout
Dive into a bowl of pure comfort with the "Soul Scout," a hearty lentil stew brimming with vibrant roasted vegetables and bold, smoky spices. This nourishing recipe combines tender red lentils simmered in a savory vegetable broth with the natural sweetness of roasted sweet potatoes and zucchini, creating a perfect balance of flavors and textures. Infused with the depth of smoked paprika, cumin, and a touch of chili powder, this dish is rich in nutrients and bold in taste, while remaining entirely vegan and gluten-free. Ideal for cozy dinners or meal prep, it’s ready in under an hour and serves up four generous portions. Garnish with fresh parsley for a bright finish, and let this comforting creation scout its way to your soul!
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Recipe Information
Ingredients
- 1 cup red lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 1 medium carrot, diced
- 1 medium sweet potato, peeled and cubed
- 1 medium zucchini, sliced into half-moons
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
In a mixing bowl, toss the sweet potato cubes and zucchini slices with 1 tablespoon of olive oil, a pinch of smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly browned.
While the vegetables are roasting, rinse the red lentils under cold water until the water runs clear. Set aside to drain.
In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, smoked paprika, cumin, and chili powder to the onions. Stir well and cook for 1 minute, until fragrant.
Add the rinsed lentils, diced carrot, and vegetable broth to the saucepan. Stir well and bring to a boil.
Reduce the heat to a simmer and cook the lentil mixture for 15-20 minutes, or until the lentils and carrots are completely tender. Stir occasionally to ensure even cooking.
Once the roasted vegetables are done, remove them from the oven and set aside.
Taste the lentil stew and adjust the seasoning with additional salt and pepper if needed.
To serve, ladle the lentil stew into bowls and top with the roasted sweet potatoes and zucchini. Garnish with chopped fresh parsley, if desired.
Enjoy your Soul Scout meal—a warming, flavorful dish to nourish both your body and soul!
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 35.0 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3930 mg | 84% | |
*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.
