Hearty Lentil Stew

Even though the weather is heating up, there is still something wonderful about a hot, hearty soup. This lentil stew is packed with vegetables and spices, is super filling and makes an enormous amount! It freezes very well if you don't want to eat it all at once. Not only is this lentil stew easy and delicious, it's also super affordable and features 11 different Co+op Basics products!

 

  • Field Day olive oil
  • Field Day turmeric
  • Field Day cumin
  • Field Day paprika
  • Field Day cinnamon
  • Field Day ginger
  • Bulk red lentils
  • Bulk green lentils
  • Field Day vegetable broth
  • Field Day tomato paste
  • Almond Breeze almond milk
Ingredients
Field Day olive oil
1 tablespoon
Yellow onion, chopped
1
Celery, chopped
2 stalks
Carrots, chopped
2
Russet potato, chopped
1
Garlic cloves, minced
4
Salt & pepper
To taste
Field Day turmeric
2 teaspoons
Field Day cumin
2 teaspoons
Field Day ginger
2 teaspoons
Field Day paprika
2 teaspoons
Field Day cinnamon
1 teaspoon
Bulk green lentils
1 cup
Bulk red lentils
1 cup
Water
2 cups
Field Day vegetable broth
4 cups
Tomato paste
1/4 cup
Almond Breeze unsweetened almond milk
1 cup
Spinach
3 cups
  1. Heat olive oil in a large stockpot over medium-high heat.
  2. Add onions, celery, carrot, potato and garlic and saute for 5 minutes until everything softens slightly.
  3. Season with salt and pepper and add turmeric, cumin, ginger, paprika and cinnamon. Cook for 2 minutes.
  4. Add red and green lentils and saute for 2 minutes. Add vegetable broth, water and tomato paste. Stir to combine until the tomato paste has dissolved.
  5. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes.
  6. Remove soup from heat and stir in almond milk and spinach. Stir until spinach has wilted.
  7. Serve soup with desired toppings such as yogurt/sour cream, parsley, pepper, and jalapeno.