…or PRE-CHRISTMAS EASY VEGAN STEW

Do you ever wonder how is it possible that there is nothing to eat with all the food lying around in your kitchen after a massive wallet-draining grocery shopping spree? It happens to me all the time around the holidays. My head is busy planning all the steps of the upcoming menu, I already feel tired, even though I haven’t started cooking, and my husband wonders around the kitchen looking for anything humans can eat. Oh wait, what about the baby? Ok, Soren will have to eat a bowl of cereal or something. And I am starving too! Exactly that happened during Thanksgiving. I learned my lesson. From now on I am making a large batch  of something delicious that we all can munch on a few days leading up to the festive meal.

So what is it that you can make that can last you a couple of days while you are busy preparing for a Christmas dinner; something that tastes good hot and cold, something that is full of protein and vitamins, something that 6-months-old babies can eat as well.  From now on, in my house it’s lentils. It’s really one of our favorite dishes and I always play around with various vegetables that go into the stew.

These colors will fade and get lost in the yumminess of the stew so I always feel the urge to document what goes into the belly before it turns into a bit of a mush. This time it’s sweet potato, leeks, carrots and rainbow chard. I I like all kinds of lentils but my most favorite are French lentils. I think because they stay neat and pretty after being cooked unlike the other types that fall apart or become mushy (like red lentils).

I hear some (or even many) kids don’t like lentils. I was lucky Soren liked it right from 6 months. It might be that he did because he was offered lentils early and developed a taste for them or it might be pure luck. In any case, don’t give up on the foods your little ones refuse right away. Offer it to them periodically without insisting. And don’t get discouraged. Remember: hungry kids eat!

Pre-Christmas Lentil Stew

 

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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.

Cuisine: vegan, healthy

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

1. 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).
2. 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.
3. 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.
4. 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.
5. Before turning off the heat, add lots of chopped basil.
6. 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.

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