Warm and intoxicating spices make this super flavorful Vegetable Lentil Stew perfect for cold winter nights.
Lentils have become a tasty staple in my diet lately. Lentils are the perfect legume to eat in the winter in soups and stews or during the summer in salads or spreads on sandwiches/crackers.
Lentils are a member of the legume (bean) family. They are low in calories, an inexpensive source of protein yet are a nutritional powerhouse.
I will often prepare lentils from scratch, but sometimes I take a short cut and buy a package of prepared steamed lentils from Trader Joe’s. You can get it in the vegetable section.
I absolutely love this soup. It has so much flavor and texture. Plus an added bonus – it’s filled with lots of fiber which keeps you feeling fuller longer and anti-inflammatory spices which keeps you healthier.
Vegetarian Lentil Stew
3 cups vegetable broth
1 15 oz. can San Marzano Crushed Tomatoes
1 15 oz. can kidney beans, rinsed and drained
1 package cooked lentils (or 1 cup dried)
2 medium carrots, sliced thin
2 celery stalks, sliced thin
6 small red potatoes, cubed, skin on
1 medium onion, chopped
1/4 cup fresh parsley, chopped
2-3 garlic cloves, minced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon espresso powder (optional)
1 Tablespoon butter
1 Tablespoon gluten free flour
For the topping
1/2 cup plain Greek yogurt
2 Tablespoons minced chives
To a Dutch oven, add all ingredients except butter, flour and parsley. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
During the last few minutes of cooking, add butter to small pan. Once melted, add flour. Whisk for about one minute. Add this to soup to thicken it. Add parsley last minute of cooking.
Serve with yogurt topping.