Lentil Vegetable Stew

Ingredients

• 250 g Lentils
• 100 g Onion
• 80 g Carrot
• 60 g Celery
• 50 g Almond milk
• 20 g Almond butter

Steps

1. Soak lentils in water for 30 minutes
2. Drain and boil lentils in water until tender
3. Sauté onion, carrot, and celery in almond butter until softened
4. Add lentils, almond milk, and water to the pot and simmer until the stew thickens
5. Season with salt and pepper to taste
6. Serve hot, garnished with fresh herbs if desired

Per serving

273 kcal · protein 17 g · carbs 45.5 g · fat 3.6 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: dairy, nuts

Labels: vegetarian, gluten-free, egg-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.