Zucchini Lentil Stew

Zucchini Lentil Stew


May 29, 2015

Here is a healthy recipe that is very simple to serve with meat, fish or even alone as it is very filling and rich in protein through the lentils. This vegetarian version is delicious but if you can not do without meat, you can add a little bacon and chunks of sausage.

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 2 Servings
Zucchini Lentil Stew


1In a casserole, sauté the onion and garlic over medium-low heat in olive oil for about 5 minutes. Add the diced zucchini, bay leaves and herbs. Add salt and pepper and cook for about 25 minutes, stirring frequently.

2Add tomatoes and lentils and cook 2 minutes, stirring. Add water and bouillon cube and cook again 25 minutes. Adjust seasoning and serve immediately.


A drizzle of olive oil

1 large onion, finely chopped

1 garlic clove, minced

2 medium zucchini washed and diced

1 bay leaf

Herbes de Provence

Salt and freshly ground pepper

1 can (400 g) diced peeled tomato pulp with the juice

170 g of green lentils

50 cl water

1 vegetable bouillon cube


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