Lentil Stew

Ingredients

1 TBSP olive oil

1 Yellow onion finely chopped

4 carrots chopped- chop into bite sized. 

1 bunch of kale, or whatever green leafy stuff you dig.

3 cloves of minced garlic- or mince the entire head of garlic if you roll like me.

1/2 teaspoon sea salt

1/2 tsp of ground coriander

1 tsp ground cumin

1 teaspoon chili powder

2 cups dry lentils- I rinse mine first. ( I use french green lentils- I like that they are chewy)

15oz diced tomatoes- optional. Canned is cool too.

4 cups broth of choice- I did chicken bone broth.

2 bay leafs

Fresh lemon juice squeezed on after cooking.

How we do it.

Prep is key.

Measure and chop everything before you begin.

Once everything is chopped and measured, go ahead and warm up the pot, add in your olive oil and onions, sweat for a few, add in carrots, sweat some more, add in garlic, keep sweating and then add in spices, herbs, etc. Sweat some more, add in tomatoes, than broth and then lentils, stir and let cook for a bit, when the lentils are almost done, add in kale, cook some more, then add in sea salt to taste, cook some more, finish with a squeeze or two of lemon. Chow down.

Happy Beaning!

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