Ingredients for Baked Lentil Veggie Stew
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- 2 cups green lentils
- 1 teaspoon dried thyme
- 1/2 teaspoon dried savory
- 1/4 teaspoon black pepper
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- 1 large onion
- 2 celery stalks
- 2 carrots
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- 1 bay leaf
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- 6 cups vegetable broth
- 2 (14.5 ounce) cans diced tomatoes
- 2 tablespoons olive oil
- 2 garlic cloves
- 2 medium potatoes
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup fresh spinach
- 1/2 cup fresh parsley
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How to Make Baked Lentil Veggie Stew
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onions and carrots and cook until softened, about 5-7 minutes.
- Stir in garlic and cook for 1 minute more until fragrant.
- Add lentils, vegetable broth, diced tomatoes, potatoes, celery, and all the spices. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Bake for 60-70 minutes, or until the lentils are tender and the vegetables are cooked through. Stir halfway through.
- Remove from oven and stir in spinach and parsley. Let it sit for 5-10 minutes before serving.
- Serve hot and enjoy! Consider adding a dollop of plain yogurt or a sprinkle of fresh herbs for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
60g
Fat
1g
Carbs
19g
