Vegan Lentil Stew


This warm, yummy, hearty dish is perfect for a winter weekend. It’s also easy enough to make on a weeknight when you’re short on time. This is one of those lovely, simple dishes that doesn’t need to be dressed up with a lot of spices. The natural flavors shine through and all you need is a little salt and pepper. I love these one pot recipes when I can throw everything in as I chop it. I don’t get fussy about timing. The added bonus is that it’s also very healthy. Enjoy!

1 tbs of coconut oil
1 onion diced
garlic (this is up to you. I love garlic and add 3 or 4 diced cloves)
3 kor 4 carrots diced
3 or 4 stalks of celery diced
2 cups lentils (rinsed, or not if you’re feeling lazy)
6 cups of water
2 handfuls of Kale or spinach (fresh or frozen, but chopped
1 1/2 tsp salt (you may want a little more-taste this first, then decide)
1/2 tsp pepper

Saute the onions in the oil until soft, add garlic.
Add water and lentils.
Simmer for 45 minutes.
Add kale/spinach, carrots and celery after lentils have been simmering for 30 minutes. This will prevent the veggies from being overcooked and losing their enzymes and nutrients.
Salt and pepper.

-Try this recipe first, but one time you could try adding a couple dashes of cinnamon.
-If you want a kick to it, add the garlic at the end. Raw garlic is very spicy. Also, keep in mind that the smaller you dice garlic, the stronger the flavor. If you press garlic, it’s extremely strong. So if a recipe calls for 1 garlic clove diced, don’t use a garlic press unless you really want a strong garlic flavor. 1 garlic clove diced does not equal 1 garlic clove pressed. This can come in handy if a recipe calls for 5 cloves of garlic diced, but you only have one. This would be a good occasion to use the press to make the flavor of that one clove go a long way.