Almond Lentil Stew

An easy vegetarian lentil stew served with cinnamon-flavored almonds and cherry tomatoes for a low-calorie, high-protein meal.

Vegetarian Healthy High Protein Lentils Low Calorie

Estimated Nutrition

Calories

468

kcal / serving

1404 kcal total

Carbs

49.3g

per serving

148 g total

Fat

18.7g

per serving

56 g total

Protein

26.7g

per serving

80 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

LegumesPulses

250

Green Lentil

Liquids

1.2

Vegetable Stock

NutsSeeds

clove

Garlic

Chopped

piece

sprig

sprig

Handful

tbsp

Ground Cinnamon

OilsFats

tbsp

Olive Oil

Plus extra for frying the almonds

Vegetables

piece

Carrot

Chopped

stalk

Celery

Chopped

piece

Onion

Chopped

piece

Turnip

Chopped

150

Baby Button Mushrooms

Halved

piece

Cherry Tomato

Quartered

Method

Serve the lentil stew topped with the almond and tomato mixture.

Add the tomatoes to the almonds and warm them through.

Heat olive oil in a large pan and fry the carrot, celery, onion, and turnip for five minutes.

Add the garlic and mushrooms and fry for another five minutes.

Stir in the lentils, pour in 1.2 liters of stock, and add the herbs.

Bring the mixture to a boil, then simmer on low heat for 45 minutes.

Fry the almonds in a separate pan with olive oil and cinnamon for two minutes.