Lentil Stew is a definite staple in our household. It is the ultimate comfort food, in my opinion. I find that I make this whenever I am feeling like a cold is coming on… it does wonders for nourishing body and mind. Oh, and it’s nice and cheap and easy. That’s what she said.
Lentils are the perfect pantry staple because, unlike beans, they do not need to soak overnight, so if you find that dinnertime is a couple of hours away and you have no idea what to make, you can throw this together with relatively little effort. Mix and match whatever spices you want, but I tend to keep mine nice and simple. Enjoy!
- 1 cup dry green lentils
- 1 28-oz box of vegetable stock (or your own)
- 1 tsp cumin
- 5 cloves garlic, minced or smashed
- 2 Tbsp olive oil
- 2 carrots, chopped
- handful of kale
- 1 small can San Marzano tomatoes (I used whole peeled, but you can use chopped too)
Serve with brown rice and homemade cornbread with honey butter. Add some sharp cheddar too if you’re feeling cheesy (we often are). Have a lovely weekend!