embracing nutrition and functional medicine

SPANISH LENTIL STEW

Spanish Lentil Soup

Preparation Time

15 minutes

Cooking Time

40 minutes

Servings

Serves 4

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Ingredients

  • 2 tsp. coconut oil
  • 1 large onion, chopped
  • 2 garlic cloves
  • 1 large potato, cut into bite-size pieces
  • 2 carrots, chopped
  • 100g green beans, chopped
  • 2-3 bay leaves
  • 150g brown lentils
  • 3 cups (700ml) vegetable stock
  • 2 cups (475ml) tomato passata
  • chilli powder, to taste

Method

In a large pot, heat oil over medium-high heat, and sauté the onion and garlic for 2-3 minutes. Then add in the potato, carrots, green beans and bay leaves. Cook for another 2-3 mins.

Next, add in the passata and continue cooking for 2 mins. Finally, add the lentils and the vegetable stock. Bring to a boil, reduce the heat to low and simmer for 30 minutes or until lentils are cooked.

Season with salt and pepper, and hot paprika to taste. If necessary, add more stock, depending on the consistency you want to achieve (more think for stew, more liquid for soup). 

Remove the bay leaves and garlic before serving.

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