Lentil Stew

This past ‘polar vortex’ I whipped this up to help me keep warm. It’s hearty, delicious, and healthy to boot!

1 medium onion, chopped

2-3 cloves of garlic, minced

2 cups dry lentils – doesn’t matter which kind, really. I use brown lentils out of habit

2-3 carrots, chopped

one medium potato, peeled and cubed

2-3 cups chicken broth/beef broth/veggie broth

salt, pepper, thyme, savory, rosemary, bay leaves. If you see a mix of herbs called ‘Herbes de Provence’, get that instead of the thyme, savory, and rosemary.

Suatee the onions, garlic, and meat in olive oil until the onions are translucent and the meat is cooked. Add the lentils and immediately pour in the broth. Add the potato and carrots. If everything’s not totally covered, use more broth or water. Add herbs to taste and let simmer for 45 minutes or until soup is thick.

Makes about 5-6 servings. /6 = 198 – 237.6 calories per serving.

So there you have it – not too calorific, not too expensive and the potato and lentils fill you up really well, too!

Lentil Stew