Now that winter is upon us, soups and stews are great for filling us with wonderful comfort.
There’s nothing better than a rich, satisfying meal – that is also full of nutrition.
Don’t you just love cooking smells filling your home?
This is one of those recipes that envelopes your home with great flavors. The best part – soups and stews are SO easy to make! Put it together and let it simmer for a long while. Complete your tasks about the house and enjoy the comforting smells until it’s time to eat!
This is the perfect weeknight dinner. Make it ahead, and you can have dinner will be on the table in just a few minutes.
(This recipe is also dairy-free and corn-free)
Our Delicious Gluten-Free Lentil Stew
Gather all of your ingredients and be ready to fill your house with the delicious smell of your stew!
You can soak the lentils overnight for better digestion. Rinse them well before adding them to the recipe.
Peel and slice the carrots. Dice the onion, pepper, and sweet potatoes.
Drizzle olive oil in a large soup pot or skillet. Heat oil on medium heat and add onion, cooking down a few minutes. Add carrots and cook for about 5 minutes until they start to soften. Toss in the red pepper and cook for about three more minutes.
Add the lentils and spices and stir to combine the flavors. Pour in the chicken or veggie stock and about 3 cups of water. Bring to a boil, then simmer for about 30 minutes to an hour, stirring occasionally.
Add more water if you want to thin this out a little. You can also let it simmer longer to have the flavors really come together – about 2-3 hours, making sure you are stirring occasionally and checking for water additions.
You can add a handful of spinach about 5 minutes before serving for an additional nutritional kick.
Ready to Serve
Serve with your favorite gluten-free bread or veggie muffins, carrot and zucchini are our favorites! Or, serve over brown rice, quinoa, spinach, or your favorite greens. Chopped parsley or sliced avocado on top adds a delicious touch.
Busy Mom Tip:
This is a great recipe to double. Freeze the second batch and you have an instant meal on a very busy night! For families with food allergies, this is a great meal to take on a trip as it travels well. You can still eat well on the road.
Of course, this makes great leftovers for lunch the next day!
What is your favorite soup or stew this winter?
Lentil Stew: Rich, Satisfying and Filling
- 1 cup dry lentils
- 3 carrots, sliced
- 1 medium onion, diced
- ½ red pepper, sliced
- 2 sweet potatoes, diced
- 1 t. cumin
- 1 t. coriander
- ¾ t. cinnamon
- ½ t. turmeric
- Dash of sea salt
- 8 oz. organic chicken or veggie stock
- 3-4 cup water
- 1-2 T olive oil
- Measure and rinse the lentils well. Pick out any unwanted beans. Note: You can soak the lentils overnight for better digestion).
- Peel and slice the carrots. Dice the onion, red pepper and sweet potato.
- Drizzle olive oil in a large soup pot.
- Heat the oil in a large skillet or pan. Add onion and cook a few minutes.
- Add carrots and cook about 5 minutes.
- Toss in the red pepper and cook about three more minutes.
- Add the lentils and spices to the pan. Stir to combine.
- Pour in the chicken stock (or your choice of broth) and about 3 cups of water.
- Bring to a boil. Then simmer about 30 minutes to an hour, stirring occasionally.
- Add more water if you want to thin the stew out a little. You can also let it simmer longer to have the flavors really come together - about 2-3 hours, making sure you are stirring occasionally and checking for water additions when needed.
- Add a handful of spinach about 5 minutes before serving for an additional nutritional kick. Or, serve over sautéed spinach.