Lentil Stew
A cold weather favorite at our house, and can be made with whatever vegetables you have on hand.
Ingredients
- 3 cups dry lentils
- 6 cups bone broth or vegetable stock for a vegan version
- 1 large onion diced
- 3 carrots diced
- 1 bunch turnips or 1 large sweet potato diced into small cubes
- 1 bunch leafy greens such as kale or swiss chard (finely chopped)
- 1 head broccoli or cauliflower or a small bunch of asparagus chopped
- 2 TBS salt
- 1 tsp pepper
- Avocado oil can be substituted for coconut oil or olive oil
Instructions
- In a medium saucepan, cook lentils in the broth until tender, about 20 minutes.
- To begin cooking the vegetables, pour about 1 TBS of avocado oil in a separate pot or saucepan.
- Sauté the onion for 1-2 minutes until golden, then add the carrots, and other vegetables (add any available veggies or stick to your favorites!)
- Cook the vegetables until tender, then add the cooked lentils to create the stew. Season with salt and pepper.
- If you prefer a thinner soup, simply add more broth until it reaches the desired consistency.
- Ladle soup into bowls and serve hot. Enjoy!