This one pot lentil stew is hearty, delicious, and perfect for meal prepping! It is packed with protein and will keep you sustained with nutritious ingredients. It makes enough portions for a few meals to enjoy throughout the week and you can easily swap out vegetables for ones you have in your refrigerator so nothing goes to waste. This recipe is also vegan, gluten free and ready in less than an hour!
What you will need to make this recipe:
- Oil: I like to use EVOO (extra virgin olive oil) because it is not processed or refined
- Yellow Onion
- Garlic
- Carrots
- Zucchini
- Fresh Ginger
- Lemon
- Turmeric: I used fresh turmeric in this recipe, but dried turmeric works great
- Lentils: Any color lentils works, but some may take longer to cook so look at the package and add more vegetable broth if you need more cooking time
- Vegetable Broth: I opt for low sodium vegetable broth and add in salt as needed. My go-to brand is Pacific Foods
- Salt
Tips:
- To make this more of a soup than stew, use an additional container of vegetable broth
How to Store:
- This can be stored in the freezer in a sealed airtight container for up to 2 months and in a sealed airtight container in the refrigerator for up to a week!
Other soups you might enjoy:
Cauliflower Spinach Red Lentil Soup
Immune Boosting Chicken Noodle Soup
Green Lentil + Lemon Ginger Stew
Cooking & Baking Supplies
- Lodge Enameled Cast Iron Dutch Oven
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 zucchinis, diced
- 1 tbsp grated ginger
- 1 lemon, squeezed
- 1 tsp fresh turmeric, grated
- 2 cups dried green lentil
- 1 32oz low sodium vegetable broth
- 1 tsp salt
Instructions
- Chop up all of your vegetables (onion, carrots, zucchini), mince your garlic, and grate your ginger and turmeric.
- In a large pot or dutch oven, saute onions in olive oil over medium heat until browned, about 10-15 minutes.
- Add in minced garlic, carrots, and zucchini to the pot and cook for about 5 minutes.
- Add in ginger, lemon juice, turmeric, lentils, vegetable broth and salt and cook covered for about 20 minutes until lentils are cooked through (soft).
- Turn off the heat and let it cool and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
