Lentil Stew with Radish Greens
This stew is 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!
Ingredients
- 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 canned tomatoes
- 6 cups of water
- 1 teaspoon salt (adjust to your liking)
- 1 cup orange lentils, rinsed and picked through
- 1 bunch of bright, fresh, radish greens chopped
Instructions
- 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!
Notes
