Argentinian Red Lentil Stew - Vegan Yum

February 13, 2018 1 min read

Hearty, flavorful, and full of spices, this soup is just the thing on a rainy winter day, and it is especially delicious beefed up with a scoop of rice! Red lentils are full of protein, fiber, and iron, and with the rice, it makes a complete protein.
BSF Kitchen Test: 01/10/18
INGREDIENTS (makes 8 servings):
  • 3 Tbsp. coconut oil
  • 2 large yellow onions
  • 4 garlic cloves, minced
  • 2 tsp. turmeric
  • 2 tsp. cumin
  • 2 15 oz. cans diced tomatoes
  • 7 cups vegetable stock
  • 1 1/2 cups uncooked red lentils
  • 6 cups chopped kale, stems removed
  • 2 Tbsp. lemon juice
  • Salt and Pepper, to taste
  • Stovetop Rice (optional, for serving)
INSTRUCTIONS
  1. Heat the oil over medium heat, in a large pot Saute onions and garlic until onions are translucent.
  2. Pour in cumin and turmeric, and continue to stir for about a minute.
  3. Stir in vegetable stock, lentils, and tomatoes until well-combined, and bring to a boil.
  4. Bring heat down to low, and leave it uncovered for about twenty minutes, or until lentils are cooked.
  5. Take the stew off heat, and stir in the lemon juice and kale. Season with salt and pepper according to taste.
  6. Serve immediately, with rice, if desired. Enjoy!

     

    ❤ Try our USDA certified organic Turmeric Root Powder and Red Lentils 

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    Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here. 

    Kinsey Taylor
    Kinsey Taylor


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