Lentils With Summer Vegetables

This comforting lentil stew is a perfect harmony of earthy legumes and fresh summer produce. The dish features tender lentils simmered with aromatic onions, crisp celery, sweet carrots, and mild zucchini. The subtle warmth of summer savory and dried garlic creates a robust flavor profile that stands up to the natural sweetness of the vegetables. It is a versatile, vegan-friendly meal that works beautifully as a main course or a substantial side dish. Ideal for weeknight dinners, meal prep, or a light lunch, this recipe relies on simple, pantry-staple ingredients to create a nutrient-dense bowl of goodness. The texture is satisfyingly thick yet light, making it a reliable favorite for everyday cooking.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 139.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This comforting lentil stew is a perfect harmony of earthy legumes and fresh summer produce. The dish features tender lentils simmered with aromatic onions, crisp celery, sweet carrots, and mild zucchini. The subtle warmth of summer savory and dried garlic creates a robust flavor profile that stands up to the natural sweetness of the vegetables. It is a versatile, vegan-friendly meal that works beautifully as a main course or a substantial side dish. Ideal for weeknight dinners, meal prep, or a light lunch, this recipe relies on simple, pantry-staple ingredients to create a nutrient-dense bowl of goodness. The texture is satisfyingly thick yet light, making it a reliable favorite for everyday cooking.

Ingredients

2 cup Lentils (any color) , rinsed
1 medium Onion, chopped
2 medium Carrots, chopped
2 stalks Celery, chopped
1 medium Zucchini, quartered and sliced
1.5 tsp Summer savory
1 tsp Dried garlic
1 leaf Bay leaf
5 cups Water or vegetable broth
to taste Black pepper
to taste Salt

Directions

1
Place the rinsed lentils, chopped onion, carrots, celery, zucchini, summer savory, dried garlic, bay leaf, and water (or broth) into a large pot.
2
Bring the mixture to a boil over high heat.
3
Once boiling, reduce the heat to low and cover the pot.
4
Simmer gently for 30 to 40 minutes, or until the lentils and vegetables are tender.
5
Remove the bay leaf before serving.
6
Season with salt and black pepper to taste.
7
Serve hot over brown rice or alongside potatoes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.2kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 24.0g8%
Dietary Fiber 9.5g38%
Sugars 2.2g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months.

Variations: You can add other summer vegetables like bell peppers or tomatoes for extra freshness. For a creamier texture, stir in a splash of coconut milk at the end.

Substitutions: If you do not have summer savory, you can substitute with thyme or marjoram. Fresh garlic can be used in place of dried garlic (use 2-3 cloves minced).

Tip: Red lentils cook faster and may disintegrate, creating a thicker stew, while green or brown lentils hold their shape better. Adjust cooking time accordingly.

Keywords: lentils, vegetables, summer, vegan, stew, plant-based, healthy, dinner, side dish, zucchini, carrots, celery, onion, simmered, herbs, savory, garlic, easy, comfort food, budget-friendly

Read it online: https://www.chefs-mate.com/recipe/lentils-with-summer-vegetables/