Lentils are a plant-protein powerhouse that make this comforting dish equally hearty and satisfying.

Makes: 6 bowls

Serving Size: 1 bowl (402g)

Prep Time: 30 minutes

Total Time: 2 hours

Nutrition Facts:  280 calories / 45g carb / 15g pro / 5g fat

Ingredients:

• 1 tablespoon (14g) olive oil
• 1 medium (94g) yellow onion (sliced)
• 3 garlic cloves (minced)
• 3 tablespoons (48g) tomato paste
• 2 teaspoons fennel seeds
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 4 cups (960g) vegetable broth
• 3 large (138g) carrots (peeled and sliced into ½”)
• 1 cup dry (172g) black lentils
• 2 cans (506g) chickpeas (drained)
• 1 bay leaf

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a dutch oven over medium-high heat, add the olive oil and onions and saute until soft. 
3. Add the garlic, tomato paste, fennel seeds, cumin, salt, and pepper and stir until thick.
4. Add the vegetable stock, carrots, lentils, and chickpeas and bring to a boil.
5. Place a bay leaf on top of the stew, then put the lid on the dutch oven and bake for 1 hour and 30 minutes.
6. Spoon into separate bowls, top with fresh herbs like cilantro and dill, or some tangy feta and enjoy!

Notes:

1. For a non-vegan version and to add more protein, swap the vegetable stock for bone broth and add your preferred meat protein before baking in the oven.