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🍽️ Cozy Lentil Stew
320 kcal · 30 min · 4 servings
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Ingredients
- 200 g brown lentils
- 1 onion
- 3 garlic cloves
- 500 g waxy potatoes
- 300 g carrots (3 carrots)
- 20 g parsley (1 bunch)
- 2 tbsp olive oil
- salt
- 0.5 tsp sweet paprika powder
- chili powder
- 750 ml vegetable broth
- 1 tbsp apple cider vinegar
- 80 g arugula (1 bunch)
- 2 sprigs thyme
- pepper
- 0.5 tsp Dijon mustard
Instructions
- 1. Put the lentils into a pot.
- 2. Pour in twice as much water as there are lentils in the pot.
- 3. Bring the water to a boil.
- 4. Reduce the heat to medium.
- 5. Cook the lentils for 15 to 20 minutes.
- 6. Peel the onion.
- 7. Peel the garlic clove.
- 8. Dice the onion into fine cubes.
- 9. Finely chop the garlic.
- 10. Peel the potatoes.
- 11. Peel the carrots.
- 12. Cut the potatoes into pieces of about 2 cm.
- 13. Slice the carrots into 1 cm thick rounds.
- 14. Wash the parsley.
- 15. Dry the parsley.
- 16. Finely chop the parsley.
- 17. Heat oil in a large pot.
- 18. Add the onion cubes to the hot oil.
- 19. Add the chopped garlic.
- 20. Sauté the vegetables for 2 minutes over medium heat.
- 21. Add the potato pieces to the pot.
- 22. Add the carrot slices.
- 23. Stir the vegetables.
- 24. Cook everything for another 4 minutes.
- 25. Add salt to the pan.
- 26. Add paprika powder.
- 27. Add a pinch of chili powder.
- 28. Stir in the spices.
- 29. Deglaze the vegetables with broth.
- 30. Add the cooked lentils to the pot.
- 31. Add the chopped parsley.
- 32. Add vinegar.
- 33. Reduce the heat to low.
- 34. Let the stew simmer for 25 to 30 minutes.
- 35. Check if the lentils are tender.
- 36. Wash the arugula.
- 37. Wash the thyme.
- 38. Shake the vegetables dry.
- 39. Pluck the thyme leaves from the stems.
- 40. Remove the coarse stems from the arugula.
- 41. Season the stew with pepper.
- 42. Add mustard.
- 43. Stir the arugula into the stew.
- 44. Add the thyme leaves.
Nutrition per serving
- kcal: 320
- Protein: 16 g · Fett/Fat: 6 g · Carbs: 48 g