Name: Hearty lentil and vegetable stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup red lentils; 2 cups reduced-sodium chicken broth; 3/4 medium carrot, diced small (about 1/4 inch); 1 stalk celery, diced small (about 1/4 inch); 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp extra virgin olive oil; 1 tbsp tomato paste; 1/2 tsp ground cumin; 1/4 tsp salt; 1/2 tsp black pepper; 22 g unflavored collagen peptides; 2 tsp lemon juice

Nutrition

Per serving

458 calories

Protein: 44g; 38% of calories
Carbs: 60g; 51% of calories
Fat: 6g; 11% of calories

Instructions

Prep 10 min · Cook 20 min

Heat the olive oil in a small pot over medium heat. Add the onion, carrot, and celery. Cook until the onion is translucent, about 5 minutes. Stir in the garlic, cumin, half the salt, and the pepper, and cook until fragrant.
Add the tomato paste and stir for 1 minute. Pour in the chicken broth and red lentils. Bring to a boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer for 15 minutes. Stir every 4 to 5 minutes to prevent the lentils from sticking or scorching. If the pot looks dry, add a splash of water. Done when lentils are soft and beginning to break down.
Remove the pot from the heat. Stir in the collagen peptides until fully dissolved into the hot stew. Stir in the lemon juice and the remaining salt. Taste and adjust seasoning if needed before serving.

Nutrition

Ingredients

Instructions

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