Lentil Stew

If you like lentils and are ready to be adventurous I encourage you to try this lentil stew. It’s so delicious that everyone in your family will be asking for seconds!

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 295kcal

Author Katie

Ingredients

2 tablespoon grapeseed oil
1 Red Onion diced
salt and pepper to taste
8 Carrots sliced ½-inch thick
2 Celery Ribs diced
3 cloves of Garlic minced
1-½ cups Red Lentils
1-½ cups Brown Lentils
2 teaspoons ground Cumin
1 teaspoon ground Coriander
½ teaspoon ground Turmeric
4 cups Chicken Broth
2 cups water
1 Sweet Potato peeled and finely diced; about 1 cup
6 cups Kale chopped
3 cups cooked quinoa divided

Instructions

Pre-soak the lentils for at least 30 minutes adding equal parts water to the lentils.
In a large cast-iron pot over medium-high heat, add about 2 tablespoons grapeseed oil. Heat 1 minute until hot, add the onion. Season with salt and saute for 3 minutes until soft.
Add the carrots, celery, and garlic and cook for 3 additional minutes. Drain and rinse the lentils then add the lentils to the pot and cook for about 2 minutes. Add the cumin, coriander, and turmeric, stirring for 1 minute. Add the chicken broth and water as well as a large pinch of salt and pepper. Stir, bring to a boil then reduce to low heat and gently simmer for about 10 minutes.
Carefully stir in the diced sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy. Adjust seasoning with salt and pepper. Enjoy with a ½ cup of cooked quinoa or by itself.

Notes

Dairy free, vegan, gluten free - this fits all the diets! It delivers wonderful fiber and protein in a single bowl.

Nutrition