Lentil Stew – For A Warm Hearty Winter

Tom introduced me to a new version of lentils: lentil stew. It has a totally different feel and taste from the lentil soup I’ve been making for as long as I can remember, my father’s recipe. And I love lentils—and since I’m vegetarian (hard to believe), two versions are welcome in my kitchen.

This stew is thick and cozy, and the secret is using an immersion blender. I can’t fully explain the magic, but it gives the stew a “meaty” heartiness and pulls all the rich flavors together in the best way. This is an Italian stew, with canned tomatoes (I suggest Sclafani), lots of parmesan, and spinach for the needed veggie. Between the parmesan and Better Than Bouillon seasoned vegetable base, you don’t need extra salt or seasoning. It keeps everything fast and easy.

Bonus: this stew is winter wellness. Lentils are packed with plant-based protein and fiber, so they keep you full and steady, plus they’ve got iron and folate – lots of energy for the day.  Tomatoes add brightness and a hit of vitamin C, and the spinach makes you like Popeye! Then there’s Parmesan—salty, savory, and totally delicious cheese that makes your mind happy. Don’t forget about your mental health—maybe the most important thing over the winter.

Ingredients:
(Serves 8 or just you all week)

• 1 bag of lentils (brown/green ones)
• 2 cans crushed tomatoes
• 4 cups water
• 1 large onion, chopped
• 1 large carrot, chopped
• 1 bushel or bag of spinach
• 1 tablespoon Better Than Bouillon
• 1 tbsp olive oil
• ½ cup parmesan and more for topping
• Fresh ground pepper to taste

Directions:

1. Rinse the lentils and add them to a large soup pot with 4 cups of water, a scoop of Better Than Bouillon, and 1 tablespoon of olive oil.
2. Add the chopped onion and carrot. Stir in the crushed tomatoes and the parmesan.
3. Simmer until the lentils are tender.
4. Use an immersion blender to partially blend the stew (leave some texture)
5. Stir in the spinach at the end and cook just until wilted. Taste and add black pepper.

This is a work-week winner – meal prep, and you’re basically set all. Or freeze half for the days you’re too tired or too busy to cook. Or feed your whole family one night with little effort, and lots of options.

For more Italian things, follow Paula all winter in the kitchen on Instagram @theglorifiedtomato.