Green Lentil Stew

Green Lentil Stew

Today I made a green lentil stew. I have made this dish a few of times, changing the recipe to our liking.  This stew, in particular, I made because I was looking for a recipe that’s both high in fiber and protein. Fiber is something my boyfriend has to take a supplement for, even while he was eating meat. Since he’s not that great at remembering to take the supplement, I try to include as much of it in our food as possible.

Protein is also something I make sure to include in our food. Eating a plant-based diet, we get the question a lot about where we get our protein from. Most people don’t realize that protein comes from plants anyways. Animals do not create protein, they consume it from plants. This is something I did not know until we changed the way we eat. When people ask about our protein source, I can now give them a useful answer. Although I am not concerned with protein deficiency, I like to know were my nutrition is coming from.

I personally like to eat mine over a little bit of rice, but my family, not so much. They prefer to eat it with more broth. Anyways, here is another one of the soups I like to prepare for my family! Enjoy!

 

Ingredients:

  • 2 teaspoons olive oil
  • 4 cups vegetable broth
  • 1 cup green lentils, rinsed
  • 4 cups spinach, rinsed and chopped
  • 1 cup red potatoes (about 5 small potatoes)
  • 14 ounces diced tomatoes (one can)
  • 1 cup red onion (about 1/2 medium onion)
  • 1 cup diced carrots (about 2 medium-sized carrots)
  • 1/2 cup diced celery (about 1 medium stalk)
  • 4 medium garlic cloves ( about 2 tbsp)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. First, heat olive oil in medium-sized pan. Add onions, carrots and celery. Saute, stirring occasionally for about 5 minutes.
  2. Add the garlic, cumin, turmeric, thyme, sea salt and pepper. Saute for about 1 more minute.
  3. In a medium-sized pot, bring the broth to a boil. Then add the lentils, red potatoes and sautéed vegetables to the pot.
  4. Let the pot simmer with a cover/lid for about 30 minutes, or until potatoes and lentils are soft. Stir occasionally to make sure the bottom of the pot does not stick.
  5. Add the chopped spinach to the pot and return lid for about 10 minutes.
  6. Cool before serving, Enjoy!

 

 



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