I’ve always loved soups & stewsÂ but these past couple of weeks I’ve been loving them more. With the dietary restrictions of the 4-Hour Body stews are a great way to break up the monotomy of salads & sauteed vegetables. Once again, I’ve adapted this recipe from The Kind Diet to make it my own. This stew will make your house smell amazing as it simmers on the stove. I love lentils & really enjoyed my bowl of mouth watering stew!
1 1/4 Cups Lentils
1 Head of Celery Stalks (about 10), chopped
2 Small White Onions (or one large), chopped
2 Beefstake Tomatoes, chopped
2 Large Carrots, chopped
1 Cup Spinach, chopped
1 Vegetable Bouillon Cube
1 Dried Bay Leaf
2 Cups Vegetable Stock
8 Cups Water
2 TBS Olive Oil
1 TBS Garlic, minced
1/2 TSP Garlic Powder
1/2 TSP Salt
1/2 TSP Dried Basil
1/4 TSP Cumin
1/4 TSP Paprika
1/4 TSP Dried Oregano
In a bowl, mix all the dried ingredients together: garlic powder, basil, salt, paprika, cumin & oregano; set aside.
In a large pot (make sure it’s large enough to hold all the awesome ingredients you’ll be adding), over high heat, heat the olive oil & add the garlic, onions, celery & carrots. Add half of the dried seasonings mix & cook for 6-7 minutes until onions are tender.
Add the lentils, bay leaf, water, vegetable stock, buillon cube, cilantro cuube & tomatoes; bring to a boil. Reduce heat to low & simmer for 30 minutes with lid askew. Add the remaining seasoning mixture & spinach, cook for another 15 – 20 minutes or until lentils are soft.
Serve with a sprinkle of herbs, cheese, croutons orÂ even avocadoÂ & enjoy.
Speaking of enjoying, the long weekend is here — how are you celebrating? I’m off to the beach for some sun, some runs & a lot of fun (overdose of “uns”). Excitement!