Lentil Stew

Such an easy soup to make when the weather starts getting a little chilly. Also, a great way to use up any greens you have left in your garden!

Ingredients and Directions:

– Veggie base:  saute onions, carrots, and celery in 2 T coconut oil
– Transfer to slow cooker and add lentils:  2 cups french lentils, rinsed
– Liquid:  Water or broth (to cover)
– Season:  bay leaf, italian seasoning, salt, etc.
– Add greens towards the end of cooking:  Kale, asian greens, tatsoi
– Add fresh herbs towards the end of cooking:  sage, tarragon, etc.

Optional:   Add peas or any other veggie you crave.

Slow cooker: Start in the morning and keep on LOW all day long.  Add greens and herbs when you get home, serve after about 15 minutes.  Serve over a whole grain like quinoa.  Sprinkle a little bit of Braggs Liquid Aminos if you like.

Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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