This iron and protein rich lentil stew is an ideal food to make in large batches if you know busy week is coming up. It can be enjoyed hot and cold, stores well in the fridge and is suitable for everyone, even babies from 6 months. It's vegan, gluten free, dairy free and naturally guilt-free.
Ingredients
3 cups french lentils (or regular lentils)
2 large sweet potatoes
1 large bunch of rainbow chard (5 cups chopped)
1 leek
½ large onion
1 carrot
2-3 garlic cloves
Basil
2 bay leaves
3 tbsp coconut oil (or olive oil)
Instructions
Wash and soak lentils for half hour. They will be ready once you have prepared all the other vegetables. I use french lentils in this stew but you can use the regular ones too. (For this particular recipe avoid yellow and red lentils because they cook much faster and become soupy).
In a large pan or pot, cook the chopped onion, garlic and leek (cut in large circles) in coconut oil (or olive oil) for 5 minutes stirring frequently. Add carrots (circles). Cook for another 3 minutes.
Add the lentils, stir everything very well and let lentils toast on a pan for 3-4 minutes. Pour 5 cups of water or stock (I used water because I find lentils very flavorful anyway). Add the bay leaves. Close the lid, lower the heat and cook for 15 minutes.
Chop sweet potato and rainbow chard. Add it to the stew together with 2 more cups of water. Season with salt. Cook for 20-25 minutes or until lentils and vegetables are cooked through.
Before turning off the heat, add lots of chopped basil.
TIP: adjust the amount of water as you cook. If you like mushy lentils- add more, if you like them firm - add a bit less.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/rainbow-chard-lentil-stew/