Wow, Fall is here in Gettysburg! First weekend in Oct. and it definitely feels like Fall. Cooler temps and rainy. Time for a good warming and cozy stew!

This Cozy Red Lentil and Vegetable Stew will fill you up because it's full of not only protein but fiber. 1/2 cup cooked lentils has about 9 grams of protein and fiber and then add in the rest of the veggies you get even more. Added bonus: polyphenols from the vegetables which are thought to reduce inflammation and contain antioxidants.

I'm all about putting nourishing foods in my body and love all that colorful vegetables bring to the table!

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Servings

Ingredients

2 cups red lentils rinsed
1 onions chopped
3 medium carrots chopped into bite size pieces
4 celery stalks chopped into bite size pieces
1 cup red bell pepper into bite size pieces
2 cups broccoli chopped
1 cup frozen peas
3-4 cups kale chopped
1 can diced tomatoes no salt added
6 cups water
3 cups vegetable stock
1-2 tsp salt to taste
1/4 tsp pepper
2 tsp Italian seasoning
1 tsp cumin
1/2 tsp turmeric
3 cloves garlic chopped

Instructions

Sauté onions, carrots and celery until they start to soften, about 8-10 minutes (you can use some oil here if you like.)
Move veggies off to one side and add the garlic, herbs and spices to the empty side and sauté until flavorful, about 1-2 minutes.
Mix all the veggies, garlic, herbs and spices together.
Add tomatoes, stock, water, salt and pepper to pot.
Add lentils, red bell pepper, broccoli, peas and bring to just about a full boil. Turn down and simmer until veggies are fork tender (not mushy!), around 30 minutes.
Once veggies are done to your liking turn off the heat and add the kale. “Steam” until wilted and still bright green.
Serve with some crusty sourdough bread and ENJOY!