Weeknight Red Lentil Stew

This is the perfect meal to whip up after a long winter day. It’s easy to make with a handful of ingredients, adaptable and takes about 30 minutes to get to your plate! I love having red lentils on hand to make meals in an instant. I’ve also included lots of warming herbs to keep your body feeling good all winter.

Benefits of Lentils 

• Lentils are an excellent source of fiber, just one cup of cooked red lentils contains over half the recommended daily intake for women. Fiber is an important part of digestion, detoxification and hydration. It plays a crucial role in balancing blood sugar and keeping you feeling satisfied after a meal. 

• Lentils are also high in protein, making them an appropriate staple for vegan and vegetarian diets. Red lentils do not have enough amino acids to make a ‘complete protein’ but that can easily be adjusted by incorporating a side of whole grains like brown rice or millet alongside.

• Lentils are also a great addition when you’re feeling exhausted of stressed. Lentils are naturally high in B vitamins and iron that give you a boost of energy and help your body adapt to stress. 

This stew is warm, comforting and makes perfect leftovers. Feel free to add extra spices for a more pronounced flavour. I love dialing up the ginger and turmeric for an extra immunity boost!

Make a pot tonight, post it and tag me on instagram: @hello.franallen

Weeknight Red Lentil Stew 

Makes one large pot 

Ingredients 

2 Tbsp Coconut oil (or ghee) 

1 medium onion, finely diced 

2 cloves of garlic finely diced 

1 small green chili diced ( jalapeño works well, remove seeds for less heat)

2” piece of fresh ginger grated 

½” piece of fresh turmeric grated or ½  tsp powdered 

1 pint of tomatoes or ½ can of diced tomatoes 

2 cups of Honey Nut or Butternut squash, cubed 

1 tbsp Cumin

1 Tbsp Mustard Seeds 

2 Tbsp Garam Masala 

½ Tbsp Coriander 

1 can full fat coconut oil 

1.5 cups red lentils, rinsed

4 cups of water or vegetable stock 

Salt and pepper 

Directions 

1. In a heavy bottom pot on medium heat, add the coconut oil until melted, then add the onion, garlic, chili, ginger, turmeric and a pinch of salt until soft with some caramelization. 

2. Add the tomatoes and spices to the pot and stir until the tomatoes break down and release their juices and spices are fragrant. Add cubed squash and coconut milk and stir to deglaze, make sure to scrape up all of the brown bits on the bottom of the pot. 

3. Once the stew begins to simmer, add the lentils and water to the pot, bring back to a gentle simmer and reduce to a low heat for about 20 minutes until the squash and lentils are tender, taste and adjust seasonings, adding more salt if needed. Once cooked remove from heat and fold in spinach and serve with some steamed rice, fresh cilantro, chopped fresh chillies or coconut yogurt on top! 

Keep stored in the fridge in a sealed container for up to 5 days or in the freezer for up to 8 weeks