Lentil stew
  • Cooking Time: 1 hour
  • Servings: 6
  • Preparation Time: 2 hours (or 5 min if lentils and ratatouille are prepared already in refrigerator)
  • 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
  1. cook lentils according to directions. set aside.
  2. add 1 t olive oil to a stock pot and sauté diced onion and garlic.
  3. 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
  4. 1 cup (250 ml) = 160 cal, 13.8 protein, 25 carbs, 1.4 fat
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.