Roasted Vegetable and Lentil Stew

Units:
Servings: Prep Time: 15 Cook Time: 40

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss tomatoes, carrots, and sweet pepper with olive oil, salt, and pepper.
  3. Roast for 20 minutes until tender.
  4. In a large pot, sauté onion and garlic until soft.
  5. Add lentils, roasted vegetables, broth, and thyme.
  6. Simmer for 20 minutes until lentils are tender.

Notes

Garnish with fresh parsley if desired.

Dietary Tags

Recipe By:

Chef AI

Roasted Vegetable and Lentil Stew

Ingredients

  • 1 cup green lentils, rinsed
  • 1 pint mixed grape tomatoes
  • 2 carrots, sliced
  • 1 sweet pepper, chopped
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tsp thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil

Directions

  1. Preheat oven to 400°F (200°C).
  2. On a baking sheet, toss tomatoes, carrots, and sweet pepper with olive oil, salt, and pepper.
  3. Roast for 20 minutes until tender.
  4. In a large pot, sauté onion and garlic until soft.
  5. Add lentils, roasted vegetables, broth, and thyme.
  6. Simmer for 20 minutes until lentils are tender.