Eating well does not have to be complicated. This simple root vegetable stew is loaded with good-for-you ingredients. The lentils are packed with protein, fiber, and iron, and the carrots are a great source of immune-boosting vitamin A. While white potatoes can get a bad rap these days for being carb heavy, they are a low-calorie food full of vitamin C, potassium, fiber, and resistant starch, which helps lower blood sugar levels and reduce appetite.
RECIPE 3 minutes
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Hearty Lentil, Carrot & Potato Stew
Warm up with a bowl of this root vegetable stew. It's budget-friendly, vegan, and naturally gluten-free.
- Prep Time:
- 10 min |
- Cook Time:
- 45 min
Serves 4
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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2 large carrots, chopped
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2 potatoes, chopped
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1 cup dry green or brown lentils
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3 cups vegetables broth (or water)
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1 tablespoon apple cider vinegar
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1/2 teaspoon paprika
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1/2 teaspoon garlic powder
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1 tablespoon fresh thyme*
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1 tablespoon fresh rosemary*
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1 teaspoon sea salt
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1/2 bunch kale, ribs removed and chopped finely
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1/2 teaspoon pepper
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*If you don't have fresh herbs on hand, you can substitute 1 tablespoon of dried Herbs de Provence in place of the fresh rosemary and thyme.
Directions
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Heat olive oil in a soup pot over medium heat. Add onion and carrots and sauté until softened, about 5-7 minutes.
-
Add potatoes, lentils, broth, cider, paprika, garlic powder, thyme, rosemary, and a good pinch of salt. Stir everything together and bring to a boil.
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Once the soup is boiling, reduce heat to medium-low and simmer, covered, for 30 minutes. Stir occasionally.
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Add kale and simmer, covered, for 5 more minutes.
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Season to taste with salt and pepper.
