Lentil Stew

On a Sunday i like to plan my lunches for the week, it just helps to make sure that I don’t end up snacking or eating junk for lunch. For three weeks in a row i have been lunching on this. I know it sounds a bit boring, the same lunch three weeks in a row, but I cant help it, I am a creature of habit. And in fairness, if you love something you want to keep having it right?

With stews and soups, many people prefer to use stock rather than just water, because apparently that added thickness and flavor. I never use stock. The potato will naturally help to thicken the stew and the herbs and spices that you add will provide the additional flavor.

The best thing about this stew, is that you cant go wrong with it, you don’t even have to worry about measuring, just add what you want based on your personal tastes. Here is how I do it:

Ingredients:

Red Lentils
Green Lentils
Kale
Potato
Butternut Squash
Coconut Oil
Salt
Pepper
Chili Flakes
Cumin
Paprika
Garlic
Onion
Boiling Water

Method:

Dice the potato and butternut squash. Chop the kale.
Melt the coconut oil and sauté garlic and onions with salt, pepper, chili flakes, cumin and paprika.
Add the potato, butternut squash, kale and lentils and stir well.
Add boiling water until all ingredients are well covered, lower the heat slightly and cook until the lentils are tender.

The red lentils tend to take a bit longer than the green lentils to soften, and that’s fine with me, I like to have a bit of an “al dente” texture to the red lentils which compliments the softened texture of the other ingredients. This recipe is so flexible though. You can use one type of lentil or you can even use a mixture of other beans.

Simply put, this is a simple and tasty one pot stew.

Other Options:

Enjoy on its own or with a side of bread.
If you want to make more of a meal from it you could even add some grilled fish/chicken.
Top with Crème fraîche for a more creamy texture.