Tonight felt like a soup and vegan grilled cheese kind of night. So I made lentil stew from The Kind Diet! B brought home some beautiful produce from the store yesterday. I haven’t been able to go to the store since December because of the flu epidemic in the states, so I’m going a little crazy stuck in this house with two kids under four! Thankfully, April marks the end of flu season and I will be able to leave the house with Baby J and A very soon. Anyway, on to the recipe! Here are some of the lovely veggies my hubby brought home last night.
After I chopped all those up, I sautéed them with a few tablespoons of olive oil and half of the seasoning mixture.
Next, you add the broth, water, tomato and lentils.
After simmering for about 30 minutes it was done!
All three of us really enjoyed this stew. The spices were a perfect balance and I added more vegetables than what the original recipe called for, but you can never have too many veggies, right? I love that it made such a big batch and I will probably freeze a container or two so I’ll have a quick fix on hand when life gets kind of crazy. Like that ever happens!