Whether you're curled up in fuzzy socks on a chilly evening or looking for a light but nourishing dinner in early spring, this zucchini lentil stew is just the thing. Packed with protein-rich lentils, fresh zucchini, tomatoes, herbs, and warming spices,
this one-pot wonder is as hearty as it is healthy. It’s also budget-friendly, vegan, and full of fiber — perfect for meal prepping or feeding a crowd.
A rustic stew brimming with green zucchini, earthy lentils, and a fragrant tomato base. Easy to make, endlessly customizable, and downright soul-satisfying.
In a large pot over medium heat, warm olive oil. Add chopped onion and carrot. Sauté for 5 minutes until soft. Add garlic and cook for another minute.
Stir in zucchini, cumin, paprika, oregano, salt, and pepper. Let it cook for another 3-4 minutes until the zucchini just begins to soften.
Add lentils, diced tomatoes (with their juice), and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils are tender.
Squeeze in lemon juice. Taste and adjust seasoning. Serve hot, garnished with fresh herbs.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
