As we move into the colder months, soups and stews offer comfort, nutrition, and ease of cooking. This lentil stew is packed full of nutrient powerhouses and flavor. It can easily be adapted based on you or your family’s preferences.
Ingredients (serves 4)
2 cups water
2 tablespoons extra-virgin olive oil
1 large yellow onion
4 large cloves garlic minced (2 tablespoons)
2 medium carrots
2 stalks celery
1 teaspoon ground cumin
1 and 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 can of diced fire roasted tomatoes, with juices (14oz)
1 cup uncooked French green lentils, black lentils, or paradina lentils, picked over and rinsed
4 cups veggie broth
1/2 -1 bunch of Swiss chard
Salt and pepper to taste
Vinegar to taste
Prep vegetables by dicing onion, celery, and carrots. Mince garlic and chop greens.
Heat oil in a large pot or Dutch oven. If you have a pressure cooker or crock pot you can use this as well. Once heated, add diced onion, minced garlic, and salt and pepper to your taste.
Sauté onion and garlic for 4-6 minutes, or until fragrant. Add diced carrots and celery and cook for another few minutes until softened.
Stir in cumin, thyme, and turmeric until well combined.
Add fire roasted tomatoes with juices, lentils, broth, and water. Option to add the greens now if you prefer them cooked down or you can add them at the end. If you are using a crockpot, adjust liquids as necessary.
Allow to cook for 30-35 minutes on low-medium heat. If you are using a pressure cooker allow to cook for 20 minutes.
Add salt and pepper to taste.
Finish off stew with a splash (about 1 tbsp) of vinegar or juice of a lemon.
Stew can be kept in the fridge for up to 5 days and in the freezer for 1-2 months.
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