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Lentil and Carrot Stew serve in a bowl on wooden table
Zack

Lentil and Carrot Stew

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Lentil and carrot stew with rosemary and olive oil for a balanced plant-forward everyday comfort dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Mediterranean
Calories: 266
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 cup lentils
  • 2 carrots sliced
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 1 teaspoon fresh rosemary chopped
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.25
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05/27/2026 08:00 pm GMT
soup pot with lid

Cooking Instructions
 

  1. Rinse lentils under cold water.
  2. Heat olive oil in a pot over medium heat.
  3. Add chopped onion and cook until soft.
  4. Stir in garlic and cook briefly.
  5. Add sliced carrots and mix well.
  6. Add lentils and vegetable broth.
  7. Bring to a boil, then reduce heat.
  8. Simmer for 25-30 minutes until lentils are tender.
  9. Add rosemary and stir gently.
  10. Season with salt and black pepper.
  11. Garnish with fresh parsley before serving.

Nutrition

Calories: 266kcalCarbohydrates: 37gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 966mgPotassium: 599mgFiber: 16gSugar: 5gVitamin A: 5784IUVitamin C: 8mgCalcium: 47mgIron: 4mg

Notes

Rinse lentils well before cooking.
Add water if stew becomes too thick.
Serve warm for best flavor.

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