Red Lentil Stew is the ultimate cozy comfort food that is incredible for your immune system- between the garlic, ginger, leek, and lemon, Red Lentil Stew has several health boosting vitamins and antimicrobial properties! It also makes a great meal prep recipe, as it stores well in the fridge for 3-4 days. Inspired by my favorite food blogger’s (Sarah Britton’s) Four Corners Soup, this Red Lentil Stew is something to look forward to after a long day’s work.
What (your ingredients):
1 tablespoon coconut oil
1 leek, sliced into half-moons and rinsed
Pinch of salt
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 tablespoon cumin
¼ teaspoon cayenne pepper
1 28-oz can crushed tomatoes
1 cup red lentils, rinsed
3 cups veggie broth
½ lemon, sliced into thin rounds
1 tablespoon maple syrup
4 cups spinach
To serve: slices of avocado or grated parmesan cheese and good olive oil
How (your directions):
Heat a large soup pot or Dutch oven over medium heat. Add coconut oil, sliced leek, and pinch of salt to the pot and sauté for 3-4 minutes.
Add minced garlic, ginger, cumin, and cayenne pepper, sautéing for 1 minute.
Add crushed tomatoes, lentils, veggie broth, and lemon slices to the leek mixture. Bring to a boil, then cover, lower heat to low, and simmer for 30-40 minutes until lentils reach desired texture.
Add maple syrup and taste for seasoning. With the heat turned off, stir spinach into stew until wilted.
Serve hot with either sliced avocado, or a grating of parmesan cheese and drizzle of good olive oil.
Why (the science): Lentils are a plant-based protein powerhouse, with 20 grams of protein per 1 cup! That’s equivalent to about 3 oz of chicken breast.