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Lentil stew

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"Soup is a lot like family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor."

Serves 6 | Prep Time 2 hours (or 5 min if lentils and ratatouille are prepared already in refrigerator) | Cook Time 1 hour

Why I Love This Recipe

I Had a large quantity of lentils left over from making mason jars lunches. I threw this together with the staples I keep in my pantry and refrigerator. It is perfect on a fall winter spring day to take the chill out and feed the soul.

Ingredients You'll Need

700 g lentils boiled
150 g onion diced
300 g ratatouille (see recipe)
946 ml bone broth
9 g minced garlic
1 t olive oil
3 bay leaves
2 t turmeric
salt and pepper to taste


cook lentils according to directions. set aside.

add 1 t olive oil to a stock pot and sauté diced onion and garlic.

Add bone broth, ratatouille, turmeric bay leaf and salt and pepper to stock pot. Let simmer on stove one hour. remove from heat and enjoy

1 cup (250 ml) = 160 cal, 13.8 protein, 25 carbs, 1.4 fat

Pairs Well With

Absolutely anything! salad, sandwich or by itself

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