Hearty Lentil and Garbanzo Stew
A comforting, protein-packed stew brimming with tender lentils, creamy garbanzo beans, and robust vegetable broth. This satisfying dish is bursting with flavors and perfect for chilly evenings or a nutritious lunch option.
ingredients
- 16 oz lentils
- 4 cups vegetable broth
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
- 2.
Stir in the minced garlic, cumin, paprika, turmeric, salt, and pepper. Cook for an additional minute to release the aromas.
- 3.
Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until lentils are tender but not mushy.
- 4.
Stir in the garbanzo beans and simmer for an additional 5 minutes, allowing the flavors to meld together.
- 5.
Adjust seasoning if needed and serve hot. Garnish with fresh parsley for a pop of color and flavor.
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