Golden Lentil Stew

25 125 261
Ingredients Minutes Calories
Prep Cook Servings
5 min 2 h 8
Golden Lentil Stew
Health Rating


2 tbsp Extra virgin olive oil
1 medium Yellow onion (finely chopped)
1/2 cup Chickpeas, raw (soaked in water overnight)
8 cup Vegetable stock/broth, low sodium
4 cup Water
3 clove(s) Garlic (minced)
2 tbsp Cilantro (coriander) (finely chopped)
1 tbsp Cilantro (coriander) (coarsely chopped)
3 tsp Coarse salt
4 medium stalk(s) Celery (finely chopped)
4 medium Tomato (peeled, chopped)
1 cup Lentils, raw (rinsed)
1 tbsp Tomato paste, canned
1 tbsp Lemon juice
1 stick(s) Cinnamon
1/2 tsp Paprika, sweet
1/2 tsp Turmeric, ground
1/2 tsp Ginger, ground
1/2 tsp Coriander, ground
1 dash Nutmeg, ground
1 dash Black pepper
1 dash Ground cloves
142 gm Pasta, Vermicelli, dry (broken into pieces)
2 tbsp Parsley, Italian, fresh (coarsely chopped)
1 medium Lemon (cut into wedges)


Heat oil in a Dutch oven over medium heat. Add onion, and cook 5 minutes. Add chickpeas, stock, and water, and simmer until tender, about 45 minutes.

Mash garlic, finely chopped cilantro, and salt into a paste. Add garlic paste, celery, tomatoes, lentils, tomato paste, lemon juice, and spices to pot. Simmer until lentils are tender, 30 to 40 minutes.

Add pasta and dates, and cook, stirring occasionally, until pasta is al dente, about 10 minutes. Stir in coarsely chopped cilantro and parsley. Garnish with parsley leaves, and serve with lemon wedges.


Nutrition Facts

Per Portion

Calories 261
Calories from fat 45
Calories from saturated fat 27.7
Total Fat 5.0 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 13.4 g
Cholesterol 0
Sodium 1038 mg
Potassium 661 mg
Total Carbohydrate 46 g
Dietary Fiber 7.7 g
Sugars 7.1 g
Protein 12.2 g

Dietary servings

Per Portion

Fruit 0.1
Grain 0.7
Meat Alternative 0.8
Vegetables 2.5

Energy sources