I like to make a great big pan load and freeze portions of it. You can also turn any leftovers into soup by adding some more water and blending it.
Big Easy Lentil Stew
- 225g red split lentils
- 2 cloves of garlic
- 2 onions peeled and chopped
- 1 wheat-free veg stock cube or bouillon powder
- 4 carrots peeled and chopped
- half a butternut squash peeled and diced
- 2 sweet potatoes peeled and diced
- 1 celery stalk chopped
- 50g fresh peas (frozen are fine)
- 2 good handfuls of fresh spinach (chopped) or watercress
- 2 tbsp chopped fresh parsley – use a good pinch of dried herbs
- 1 tsp tamari sauce – or soy sauce
- Soak the lentils in cold water for 20 minutes then rinse well and drain
- Place the onions, garlic and stock cube (bouillon powder) in a large pan with 750ml water and bring it all to the boil.
- Add the lentils, carrots, squash and sweet potatoes, bring it back to the boil and then simmer for 10 minutes – you might need to add a little more water during the simmering as the lentils expand. Watch that you don’t overcook the lentils so that they keep more of their texture and taste.
- Add the celery and frozen peas (and dried herbs if you are using them). Simmer for another 5 minutes.
- Just before you serve, stir in the spinach, fresh herbs and tamari.
It’s nice to have this with some steamed or wilted Swiss chard. Adding in green leafy veg is a great way to get more calming magnesium. Squeeze a bit of lemon to help you absorb the iron and sprinkle some toasted sesame or sunflower seeds over the top.
Try it with a little less potato and serve it with brown rice.
You can use different kinds of lentils or beans, small green Puy lentils taste great – just alter your cooking times. Vary the kinds of vegetables you add in depending on what’s local and in season.