Lentil and Veggie Stew
Onion
Tomato (fresh or canned)
Lentils
Ingredients
Serving Sizes
-
1 tsp oil
2 Tbsp onion, diced
¼ carrot, diced
¼ celery stalk, diced
½ clove garlic, minced (or pinch garlic powder)
2 Tbsp diced tomato (canned)
3 Tbsp lentils, rinsed
1 cup broth or water + bouillon
Pinch thyme and oregano
½ cup chopped greens (kale, chard, or spinach)
Salt and pepper to taste -
1 Tbsp oil
½ onion, diced
1 carrot, diced
1 celery stalk, diced
2 cloves garlic, minced (or ½ tsp garlic powder)
1 cup diced tomato (canned)
1 cup lentils, rinsed
4 cups broth or water + bouillon
1 tsp thyme and 1 tsp oregano
2 cups chopped greens (kale, chard, or spinach)
Salt and pepper to taste -
Pot with lid
Cutting board
Knife
Wooden spoon or spatula
Measuring cups and spoons
Instructions
1. Heat oil in a pot and cook onion, carrot, and celery until soft. Add garlic and stir.
2. Add lentils, tomato, broth, and herbs. Bring to a boil, then reduce to simmer.
3. Cook about 25–30 minutes until lentils are tender.
4. Stir in greens just before serving. Season with salt and pepper.
5. Enjoy!!