Name: Lentil and Roasted Vegetable Stew with Whole Grain Bread
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g lentil; 150 g carrot; 150 g parsnip; 1 item onion; 2 clove garlic; 2 item tomato; 2 tbsp olive oil; 500 ml vegetable broth; 1 tsp thyme; 1 item bay leaf; 2 slice whole grain bread

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Lentil and Roasted Vegetable Stew with Whole Grain Bread

Lentil and Roasted Vegetable Stew with Whole Grain Bread

A hearty stew featuring seasonal vegetables and lentils, served with whole grain bread.

Provides a balanced meal with carbohydrates from bread and lentils, protein from lentils, and a variety of vegetables for vitamins and minerals.

Ingredients:

200
g
lentil
150
g
carrot
150
g
parsnip
1
item
onion
2
clove
garlic
2
item
tomato
2
tbsp
olive oil
500
ml
vegetable broth
1
tsp
thyme
1
item
bay leaf
2
slice
whole grain bread

Preparation Time: 45 minutes

Instructions:

Preheat oven to 200°C.
Chop carrots, parsnips, and onion into bite-sized pieces.
Place vegetables on a baking sheet, drizzle with olive oil, and roast for 25 minutes.
In a pot, heat remaining olive oil over medium heat. Add chopped onion and garlic, sauté until soft.
Add lentils, roasted vegetables, chopped tomatoes, vegetable broth, thyme, and bay leaf to the pot.
Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
Remove bay leaf before serving.
Serve stew hot with slices of whole grain bread.

Nutrition	Per Serving 800 g	Per 100g
Energy	572 kcal	72 kcal
Protein	25 g	3.1 g
Fibre	20 g	2.5 g
Salt	2 g	0.3 g
Sugar	12 g	1.5 g
Carbohydrates	90 g	11.3 g
Fat	18 g	2.3 g

200
g
lentil
150
g
carrot
150
g
parsnip
1
item
onion
2
clove
garlic
2
item
tomato
2
tbsp
olive oil
500
ml
vegetable broth
1
tsp
thyme
1
item
bay leaf
2
slice
whole grain bread

Preheat oven to 200°C.

Chop carrots, parsnips, and onion into bite-sized pieces.

Place vegetables on a baking sheet, drizzle with olive oil, and roast for 25 minutes.

In a pot, heat remaining olive oil over medium heat. Add chopped onion and garlic, sauté until soft.

Add lentils, roasted vegetables, chopped tomatoes, vegetable broth, thyme, and bay leaf to the pot.

Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.

Remove bay leaf before serving.

Serve stew hot with slices of whole grain bread.

Lentil and Roasted Vegetable Stew with Whole Grain Bread Lentil and Roasted Vegetable Stew with Whole Grain Bread

Ingredients:

Preparation Time: 45 minutes

Instructions:

Lentil and Roasted Vegetable Stew with Whole Grain Bread

Lentil and Roasted Vegetable Stew with Whole Grain Bread