Thursday, June 15, 2017

Lentil Stew

If you're trying to cut out meat (even a little bit), lentils are the way to go. They cook up faster than beans, and they are so versatile. You can use them in soups, stews, or to make veggie burgers.

Here's a simple, week-night recipe that can be re-heated for lunch the next day.

Mini slow cookers are great for heating your lunch.
Food tastes so much better than microwave food!

Lentil Stew
Makes 3-4 Servings

1 onion, diced
1 teaspoon avocado oil
2 small carrots, diced
1 large rib of celery, diced
1/3 cup corn kernels (fresh or frozen)
1/2 teaspoon turmeric powder
1 cup dried lentils
Veggie Broth (to cover)
1 large potato, cooked and diced
Salt & Pepper

Cook the onion in the oil over medium heat until golden.

Stir in the carrots, celery, and corn. Cook for a few minutes until you start to see some colour on the corn.

Stir in the turmeric, followed by the lentils.

Add broth to cover the lentils by about an inch. Add more as needed during cooking.

When the lentils are tender, stir in the potatoes and season with salt and pepper to taste. If you want to use a raw diced potato, add it to the pot about 10 minutes before you think the lentils will be done.

You can add a squeeze of lime juice and cilantro on top to change it up a bit.

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