I love this stew because it uses bright and beautiful radish greens! Did you know the greens are edible? Store bought radishes usually have greens that have been squeezed, folded and bound with a rubber band so they don’t have much time in the fridge before getting slimy. Garden grown radishes have the most beautiful leaves. I’d grow radishes just for the greens, in fact. When they’re pulled from the ground, the greens will stay fresh longer if they’re attached to the radish so don’t cut them prematurely.
It’s June and I still have a pantry full of stewed tomatoes from last season. It’s a good problem to have though! We’ve rationed the home canned tomatoes because the flavor is leaps and bounds ahead of store bought canned tomatoes. I didn’t want to run out before the next harvest of tomatoes was ready but it looks like we can start eating a jar a week now which is very exciting.
Sunday meal prep always begins with Saturday night meal planning. After a long, hot day in the garden, I’m often too tired to be very creative so whatever we have in the garden and the pantry usually becomes a meal. Fortunately, this stew came together very easily and I already had everything on hand. I love this stew because it’s completely plant based and low in fat but full of protein and flavor. Orange lentils provide a powerful punch of protein for pennies. This recipe was inspired by the Spiced Red Lentil, Tomato and Kale soup from Oh She Glows. I changed it up quite a bit to make it more seasonal and pantry-friendly. Give it a try!
1 white onion, diced
3 carrots, peeled and julienned
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (use less for less heat)
1 jar of garden-grown, home-canned, heirloom tomatoes
6 cups of water
1 teaspoon salt
1 cup orange lentils, rinsed and picked through
Greens of 6 radishes, chopped
Saute the onion in a little bit of non-stick spray. Add the carrots and cook until the onion is translucent. Add the bay leaf and other spices and stir together over the heat until the pot smells fragrant.
Add the tomatoes with all of their juices, plus the water to fill the pot. Add the salt to make a broth. Taste it and add more salt until it’s to your liking. If you over salt, just add more water.
Add the lentils and bring it to a boil. Then reduce the heat to a simmer and let it cook, uncovered, for about 20 minutes until the lentils are soft.
Just before the stew is ready, add the chopped radish greens. Stir them into the hot stew and watch the color turn bright green. This indicates it’s ready! Enjoy those vibrant, gorgeous colors and feel good about eating this hearty, delicious soup!