Middle Eastern Lentil Stew
A flavorful and heart-healthy Middle Eastern Lentil Stew packed with soluble fiber, plant-based proteins, and healthy fats. Low in sodium, cholesterol, and saturated fats, this stew is perfect for a diet aimed at lowering high cholesterol levels.
Ingredients
- 1 cup dried lentils, rinsed and drained
- 1 onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, chopped
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
In a large pot, sauté the onion, garlic, carrot, celery, and red bell pepper until softened.
Add the lentils, diced tomatoes, vegetable broth, cumin, coriander, turmeric, cinnamon, salt, and pepper to the pot. Bring to a boil.
Reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and lemon wedges.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 12 |
| Carbs (g) | 40 |
| Fiber (g) | 8 |
| Sugar (g) | 3 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 200 |
| Cholesterol | 0 |