Lentil Stew: Rich, Satisfying and Filling
This recipe is easy and delicious - perfect to warm you up on a chilly night.
Ingredients
- 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
Instructions
- 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.