Description
A cozy and nourishing stew with sweet roasted carrots and hearty lentils, perfect for cold evenings.
Ingredients
Scale
- 4 large carrots, peeled and chopped
- 1 cup lentils, rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped carrots with olive oil, cumin, paprika, salt, and pepper, then spread them on a baking sheet.
- Roast the carrots in the oven for 25-30 minutes until tender and caramelized.
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the rinsed lentils and vegetable broth to the pot, bringing it to a boil.
- Reduce heat and simmer for about 20 minutes, or until lentils are tender.
- Stir in the roasted carrots and cook for an additional 5 minutes.
- Adjust seasoning if necessary and serve hot, garnished with fresh parsley.
Notes
Choose firm carrots and avoid overcooking lentils to ensure the best texture. Can be served with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg