In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we’ll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!
Serving Size: 3/4 cup • Calories: 231 • Fat: 2.4 g • Saturated Fat: 0.3 g • Carbs: 38.3 g • Fiber: 15.6 g • Protein: 11.2 g • Sugar: 3.5 g • WW Freestyle Points: 2