Lentil Stew
Good morning. Happy Sunday to you.
Remember to rest today, so that you can be the best you for the week ahead.
Is it getting colder where you live yet? The mornings around here are so nice and cool, I just love it. We have sunny warmer days, and then the nights are just as lovely as the early mornings. Spring and fall are my favorite times of year because the weather knows I need sunshine in the day, and cooler nights to sleep.
Cooler weather means that I will be doing more of my cooking inside, than on the grill outside. I love having things simmering on the stove, it makes the whole house smell so good. Lentil Stew is something that can simmer on the back burner, and just get more delicious as the day goes on.
This is a hearty stew, loaded with vegetables and sweet potatoes. You can use whatever you have on hand, and create the most satisfying bowl of love and comfort to feed your loved ones.
Lentil Stew
- 2 large carrots, cut into bites sided pieces
- 2 large onions, cut into bite sized pieces
- 4 sweet potatoes, cut into bite sized pieces, I used 2 white and 2 orange sweet potatoes
- 1 cup green lentils, rinsed
- 4 cups stock
- 3 large garlic cloves, chopped
- 1 bag frozen spinach
- 4 Tbsp olive oil
- 1-2 tsp seasoned salt mix or to taste
Heat a large heavy bottom pot over medium heat. Add in olive oil.
Once oil is hot, add in carrots, and onions. Cook stirring occasionally for 5-6 minutes, until the vegetables start to soften.
Add in the garlic and rinsed lentils. Mix well. Once the garlic becomes fragrant, add in the stock.
Bring to a boil, lower the heat and add in the cut up potatoes.
Cook on low heat covered until the potatoes have softened.
Add in the frozen spinach before serving. Bring to a boil to heat the spinach through.
Enjoy!
This Lentil Stew is so hearty and filling on those cooler fall evenings. We had our Lentil Stew with some gluten free crackers. What will you serve with your stew?
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