Lentil Stew
Lentil stew has all the benefits of the mighty superfood lentils which are full of protein plus many more nutritious vegetables. And it tastes great.
Ingredients
- 1 large onion chopped
- 3-6 cloves garlic chopped
- 2 stalks celery chopped
- 2 tsp almond oil or vegetable oil
- 1 cup whole green lentils soak overnight
- 1 piece kombu seaweed*
- 2 carrots diced
- 3-5 tsp Himalayan salt
- 1 tsp thyme
- 1 tsp basil
- 3 tsp marjoram
- fresh parsley
Instructions
- Soak the lentils overnight and follow directions for Cooking Beans & Lentils (if you would like to have gas-free lentils.
- Chop the onions, garlic, and celery.
- Sauté onion, garlic, and celery in oil in a pot.
- Dice the carrots.
- Add the remaining ingredients; carrots, kombu seaweed and dry herbs to the pot.
- Simmer for 45 minutes, adding more water if necessary.
- Remove the Kombu from the pot and chop it; return it to the stew.
- Serve the lentil stew in bowls and garnish it with sprigs of fresh parsley.
Notes
Soak the lentils overnight and cook according to the directions here: Cooking Beans & Lentils
Learn more about the ingredients I used for this recipe: Onion, garlic, celery, almond oil, lentils, Kombu*, carrots, Himalayan salt, basil.
* Kombu is a seaweed that makes beans more digestible but you could leave it out if you choose.