Lentil Stew with Roasted Vegetables
A hearty, comforting stew with tender lentils and sweet roasted vegetables, finished with a tangy balsamic drizzle. Perfect for a cozy weeknight dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 320
- Protein
- 15g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Chop the 2 carrots, 1 zucchini, and 1 yellow squash into 1-inch pieces. Toss with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and browned, about 25 minutes.
Step 2
While vegetables roast, dice the 1 onion. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
Step 3
Add the 1 cup lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer until lentils are tender, about 20-25 minutes.
Step 4
When lentils are done, stir in the roasted vegetables. Season with salt and pepper to taste.
Step 5
Serve the stew in bowls, drizzled with the 2 tbsp balsamic vinegar. Enjoy with toasted bread if desired.
Tools you’ll need
- baking sheet
- large pot
- knife
- cutting board
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