Is there any better choice then soups and stews in the winter time? Seriously though, they are so easy to put together, they make for great leftovers, and they are warming to the soul!
I decided to go with lentils for this stew since I had a leftover bag sitting in the pantry. After watching “Tidying Up” on Netflix, I am determined to clear out the clutter and use more of my goodies that are taking up space in my pantry.
Did you know lentils are good for…
- lowering cholesterol
- reducing the risk of heart disease
- reducing cravings by stabilizing blood sugar
- digestive health due to their high fiber content
- protein intake
- weight loss since they are low in calories
- increased energy
SPICY LENTIL STEW
adapted from: Budget Bytes
- 2 cups dry red lentils
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 4 stalks celery, diced
- 4 medium carrots, peeled and diced
- 4 cloves garlic
- 1 14.5 oz can fire roasted diced tomatoes
- 1 14.5 oz can regular diced tomatoes
- 1/2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 4 cups vegetable broth
- hot sauce to taste
- wash your lentils thoroughly; cover them with water and rinse until the water begins to rinse clear.
- Add the lentils to a medium pot with 4 cups of water. Cover and bring to a boil – once lentils are boiling turn off the heat and let them sit covered for about 20 min.
- While lentils are cooking heat olive oil in a large soup pot over medium-low heat, add onions and garlic and saute until the onions begin to become transparent – around 5-7 min. Add the celery and carrots, saute for another 5 min or until the vegetables start to soften.
- Add the remaining ingredients to the soup pot – stir to combine. Drain the lentils and add them to the pot with the rest of the ingredients and bring the soup to a simmer. Let cook for 15 min.
- Add hot sauce to taste and enjoy!
*TIP* if you struggle with poor digestion I suggest soaking your lentils for 2-4 hours to improve the way your body digests and absorbs the nutrients.