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Roasted Vegetable and Lentil Stew
Roasted Vegetable and Lentil Stew

Roasted Vegetable and Lentil Stew
A hearty and nutritious stew featuring roasted vegetables and protein-rich lentils.
Roasted Vegetable and Lentil Stew
Ingredients:
1
Servings
  • 400
    g
     zucchini
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 200
    g
     cherry tomatoes
  • 2
    item
     bell pepper
  • 1
    item
     cucumber
  • 3
    item
     mushroom
  • 200
    g
     lentils
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Roasted Vegetable and Lentil Stew
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop the zucchini, onion, bell peppers, and mushrooms into bite-sized pieces.
  3. Place the chopped vegetables and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
  4. Roast in the oven for 25 minutes or until the vegetables are tender and slightly caramelized.
  5. Meanwhile, rinse the lentils under cold water.
  6. In a large pot, heat a little olive oil over medium heat. Add minced garlic and sauté until fragrant.
  7. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender.
  8. Once the vegetables are roasted, add them to the pot with the lentils.
  9. Stir well to combine and let simmer for an additional 5 minutes to meld flavors.
  10. Serve hot, garnished with fresh herbs if desired.
Nutrition Per Serving 1200 g Per 100g
Energy 383 kcal 32 kcal
Protein 18 g 1.5 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 10 g 0.8 g
Carbohydrates 60 g 5.0 g
Fat 14 g 1.2 g
  • 400
    g
     zucchini
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 200
    g
     cherry tomatoes
  • 2
    item
     bell pepper
  • 1
    item
     cucumber
  • 3
    item
     mushroom
  • 200
    g
     lentils
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Chop the zucchini, onion, bell peppers, and mushrooms into bite-sized pieces.

Place the chopped vegetables and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and black pepper.

Roast in the oven for 25 minutes or until the vegetables are tender and slightly caramelized.

Meanwhile, rinse the lentils under cold water.

In a large pot, heat a little olive oil over medium heat. Add minced garlic and sauté until fragrant.

Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until lentils are tender.

Once the vegetables are roasted, add them to the pot with the lentils.

Stir well to combine and let simmer for an additional 5 minutes to meld flavors.

Serve hot, garnished with fresh herbs if desired.

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