Lentil Vegetable Stew with Rosemary and Parsley

A classic, hearty stew with lentils and lots of fresh vegetables like carrots, celery, and onions, refined with rosemary and parsley. Perfect for cold days and easy to prepare in advance.

• 35 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• nut-free
• vegan
• vegetarian
• antioxidant
• energy
• high in protein
• aids digestion

Ingredients

• 150 g Lentils ((Puy lentils))
• 100 g Onion
• 6 g Garlic
• 150 g Carrots
• 100 g Celery ((Stalks))
• 400 g Tomatoes ((diced))
• 800 g Vegetable broth
• 5 g Olive oil (Extra Virgin)
• 0.5 piece Rosemary
• 7.5 g Parsley

Instructions

1. Wash the lentils. Heat olive oil in a large pot. Sauté onion, garlic, carrots, and celery for about 5 minutes.
2. Add lentils and diced tomatoes. Pour in vegetable broth. Add rosemary, salt, and pepper.
3. Bring everything to a boil, then cover and let simmer on low heat for about 25-30 minutes until the lentils are tender and the stew thickens.
4. Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.

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