Vegetable Lentil Stew
A healthy and hearty lentil stew that's perfect for colder winter weather. This tasty (and easy) recipe keeps you full and fuels your body for winter activities.
Servings: 8 servings
- 2 tbsps avocado oil
- 1 large onion diced
- 2 celery stalks diced
- 4 carrots peeled and cut into half moons
- 4 cloves garlic minced
- 1 cup green beans
- 1 cup red wine
- 4 russet potatoes peeled and diced
- 4 cups beef broth
- 1 cup peas
- 1 6oz can tomato paste
- 2 bay leaves
- 4 sprigs thyme
- 2 sprigs rosemary
- 1 cup red lentils
- 1-2 tbsps Worcestershire sauce
- sea salt and pepper
In a medium to large stock pot, heat the avocado oil over medium-high heat. Add the onion, carrots, and celery. Saute until onion is translucent (about 3-4 minutes).
Add the garlic and stir until fragrant (about a minute) then add the green beans.
Next, add the red wine and let it simmer until reduced by half.
Add the rest of the ingredients, cover and turn the heat down to medium-low. Simmer for 40-45 minutes or until lentils are cooked and stew is thickened. Taste and adjust seasonings as needed.
As per popular request, I am now updating all recipes to include container counts from Ultimate Portion Fix and 21 Day Fix.
The full recipe: 8 greens, 16 yellows, 6 tsps.
Per serving: 1 green, 2 yellow, 3/4 tsps.
If following the vegan plan the lentils count as protein. The counts for vegan would be 1.5 Yellow and 1/3 Red Per serving or 12 Yellows and 3 Red for the full recipe.
Serving: 1serving | Calories: 271kcal | Carbohydrates: 43g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 480mg | Potassium: 966mg | Fiber: 11g | Sugar: 5g | Vitamin A: 5361IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 4mg