Simple Lentil Stew
This simple lentil stew is a satisfying dinner for a cold winter night. And bonus: lentils are an alkalizing protein that will help balance your body's pH.
Servings: 2 servings
Cost: $12
Equipment
- Large stock pot
Ingredients
- 1 tablespoon extra-virgin olive oil
- ¼ yellow onion finely diced
- 1 carrot chopped
- 1 parsnip chopped
- 1 bay leaf
- 4 cups chicken or vegetable broth
- ½ cup dried brown or green lentils rinsed
- ½ teaspoon sea salt
- Fresh parsley to garnish
Instructions
- Heat the olive oil in a large pot over medium-low heat. Add the onion. Sauté until tender, approximately 4 to 5 minutes. Add the carrot, parsnip and bay leaf. Cook for 15 minutes, stirring occasionally, until the onion is a browned and the carrots and parsnip begin to soften.
- Add ¼ cup of broth and scrape browned bits from the bottom of the pot. Add remaining broth and bring to a simmer. Stir in lentils and cook for an additional 20-30 minutes, or until soft. Season with sea salt.
Notes
Try stirring in spinach and letting it wilt just before serving; sautéing mushrooms with the onion will add some meatiness and throwing in a sprig of thyme or rosemary will infuse the stew with herbal flavor.
Eat leftovers within 3-4 days.