A warm and comforting lentil and carrot stew, perfect for chilly days.
Ingredients
- 1 cup lentils rinsed
- 4 cups vegetable broth low sodium
- 3 large carrots peeled and sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin ground
- 1 teaspoon paprika smoked
- 1 tablespoon olive oil
- to taste salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent.
- Add the carrots, cumin, and paprika to the pot, stirring to combine. Cook for about 5 minutes.
- Stir in the rinsed lentils and pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Serve hot.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 400mgPotassium: 450mgFiber: 14gSugar: 5gVitamin A: 120IUVitamin C: 10mgCalcium: 5mgIron: 15mg