Hello everyone,
We haven’t had much of a winter until this week, and I am not prepared. One good thing
that comes along with cold weather is hearty, savory stews! This past week I was going through my cupboards and I noticed I had a lot of red lentils begging to be used. Thus, I decided to clean out my refrigerator and make a stew.
that comes along with cold weather is hearty, savory stews! This past week I was going through my cupboards and I noticed I had a lot of red lentils begging to be used. Thus, I decided to clean out my refrigerator and make a stew.
Soups and stews are the perfect end of the week meal on a chilly night. It’s warm and inviting, plus it enables you to use up all of those vegetables wasting away in the crisper.
What follows is my own recipe for a savory lentil vegetable stew, flavored with turmeric and cardamom. It’s so delicious you and your family will all want seconds, which is just fine, since this recipe makes enough to serve 10!
Please give my newest recipe a try and let me know what you think!
Cheers! (& stay warm!)
Savory Lentil Vegetable Stew 
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~15 minutes; Cook Time: ~65 minutes; Yield: Serves 10
Ingredients
- Extra Virgin Olive Oil
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 yellow onion, chopped
- 2-3 medium carrots, chopped
- 2 stalks celery, chopped
- 3 garlic cloves, minced
- 4 leaves of kale, sliced and chopped
- 2 (14.5 ounce cans) fire roasted diced tomatoes, undrained
- 1 cup dry red lentils
- 6 cups vegetable broth
- ½ teaspoon, turmeric
- ½ teaspoon, ground cardamom
- ½ teaspoon, salt
- 1 teaspoon, ground cumin
- ¼ teaspoon, ground cinnamon
- Fresh ground black pepper, to taste
- 1 (15.5 ounce) can chick peas, drained
- 1 (15.5 ounce) can cannellini beans, drained
Directions
- Drizzle 1-2 tablespoons of extra virgin olive oil in a large soup pan and place over medium heat.
- Sauté the peppers, onion, celery, carrots, and garlic.
- Cover and cook for about 5 minutes.
- Add the diced tomatoes, lentils, and spices, and continue to cook while covered for another 5 minutes.
- Add the vegetable broth, mix well, and bring to a boil.
- Reduce to simmer and cook for 40-45 minutes.
- Add the chickpeas and cannellini beans and cook another 10 minutes.
- Mix in the kale and cook for another minute.
- Service with fresh grated vegan mozzarella cheese.
Enjoy!
