Lentil and Tomato Breakfast Stew - Vegan
The Lentil and Tomato Breakfast Stew is a hearty and nutritious way to start your day. Each bowl is filled with gently spiced lentils, diced tomatoes, and fresh spinach, creating a balanced and flavorful dish that warms you from the inside out.
Ingrédients
- 1 cup dried lentils
- 1 can diced tomatoes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
- 2 cups baby spinach
- 1 medium carrot, diced
Instructions
- Rinse the lentils thoroughly under cold water and set aside.
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sauté until softened and fragrant, about 5 minutes.
- Add diced carrot and cook for another 3 minutes.
- Stir in the cumin, smoked paprika, turmeric, salt, and black pepper, cooking until the spices are aromatic, about 1 minute.
- Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
- Stir in the fresh parsley, lemon juice, and baby spinach. Cook until the spinach is wilted, about 2 minutes.
- Adjust seasoning with additional salt and lemon juice as desired.
- Serve hot, garnished with extra parsley if desired.
Nutrition
Serving: 100gCalories: 280kcalCarbohydrates: 45gProtéines: 14gFat: 6gSucre: 8g
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