Hearty Lentil Stew

Thursday, September 12, 2013

I absolutely love lentils but haven't incorporated them into my diet much over the last couple of years so when I came across this recipe that wasn't that difficult to make and would also freeze well I decided to jump on it

Besides, who doesn't love a hearty stew coming up to the Fall!

1 cup of lentils
1 large onion diced
4 cloves of garlic, minced
1 tbsp Olive Oil
2 large carrots, diced
2 celery hearts, diced
2 medium sweet potatoes, sliced
4 bay leaves
1/2 wheat berries
1 tbsp brown rice miso
1/2 tsp dried thyme
sea salt and pepper
1-1 1/2 cups Chicken or vegetable stock

I had to make a couple of substitutions here for ingredients I didn't have or couldn't find.  For the wheat berries I just used cooked brown rice.  Instead of the brown rice miso I used instead 1 tbsp balsamic vin and 1 tsp asian fish sauce.  I have no idea if the taste was similar as I haven't tried brown rice miso but the flavours were fantastic in this stew!


 1.  Prepare lentils according to package instructions.  Lentils should be chewy not soft.
2.  In a large skillet, saute onion and garlic together for about 2 minutes in oil.  Add remaining vegetables and bay leaves and continue to cook for 2 minutes more.  Add stock and  wheat berries (or cooked brown rice) and continue to cook for 35 minutes.  If stew is too thick dilute with extra water or stock.
3.  Mix 1 tbsp water with the miso (if using) and add to stew.  Add cooked lentils.  Cover and simmer another 15 minutes.  Season with salt, pepper and thyme.  Remove from heat and serve!

So tasty!!!

Source- The Eat Clean Diet Cookbook by Tosca Reno


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