Looking for a warm and satisfying meat-free meal option to tide you over until spring?
Try this wholesome recipe to enjoy all the comfort that a hearty stew offers, with a healthful dose of fibre to keep you feeling full and aid digestion.
- 2 cups lentils
- 4 tbsp extra virgin olive oil
- 1 large onion, chopped
- 1 celery stalk, chopped
- 2 leeks, chopped
- 4 garlic cloves, finely chopped
- 2 cups kale, chopped
- 3 large sweet potatoes, cubed
- 2 large carrots, sliced
- 425g chopped tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1 tsp cumin
- 1 tsp onion power
- ¼ tsp cinnamon
- Salt and freshly ground black pepper to taste
Lentils form part of the legume family with beans, chickpeas, split peas and peanuts. They are rich in fibre, B vitamins, various minerals and phytonutrients, and can provide up to 9g of plant protein per 100g serving.
- Heat olive oil in a large pot over medium heat.
- Add onions, celery, and leeks. Cook for 4-5 minutes.
- Add garlic and cook for another 1-2 minutes.
- Stir in the lentils, kale, potatoes, carrots, tomatoes, vegetable broth, water and spices.
- Bring to a boil, then cover. Allow to simmer on medium-to-low heat for about 30 minutes or until lentils and vegetables are tender.
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.