Lentil and Potato Stew
Adapted from Occasionally Eggs
1 tablespoon oil (olive, sunflower, coconut)1 small onion, chopped1 cup potatoes, cut into 2cm pieces
1 cup turnips, cut into 2cm pieces1 1/2 cups carrots, cut into 1 cm slices4 cloves garlic, minced1 tablespoon rosemary leaves, finely chopped1 teaspoon sea salt, to taste1 teaspoon pepper1/2 teaspoon paprika1/4 teaspoon cayenne pepper1 tablespoon apple cider vinegar750 ml / 3 cups water or vegetable broth150 grams / 1 cup brown lentils (soaked if possible)1 teaspoon coconut sugar or honey1/2 teaspoon dijon mustard3 tablespoons thyme finely chopped70 grams / 3 cups kale or other greens
- In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until softened and fragrant. Stir in the potatoes and carrots and cook for another five minutes, stirring occasionally, to brown slightly. Add the garlic and rosemary, cook for an additional minute, then add the spices and stir for about 30 seconds. Pour the apple cider vinegar into the pot and stir, then the water.
- Increase the heat to high and bring the stew to a rolling boil. Add the lentils and reduce the heat to medium-low, then simmer for 25-30 minutes, or until the carrots and potatoes are tender.
- Take the pot off the heat and stir in the coconut sugar, mustard, thyme, and greens. Serve hot and keep leftovers in the fridge for up to 3 days. The stew will thicken slightly as it sits.