Hearty Red Lentil Stew

This hearty red lentil stew is the first recipe I made with my new healthy diet. It was a hit! This is gluten free, and if you remove the white potatoes it can also be nightshade free.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 359 Calories

Ingredients

• 2 stalks celery, chopped
• 4 cloves garlic, crushed
• ¼ cup chopped fresh dill
• 4 medium carrots, chopped
• 3 cups water, or to taste
• 2 medium onions, peeled and finely chopped
• 2 cubes vegetable bouillon, or more to taste
• ½ pound red lentils, rinsed and drained
• ½ medium butternut squash - peeled, seeded, and chopped
• 4 small white potatoes, peeled and chopped
• 1 medium sweet potato, peeled and chopped
• ¼ pound watercress
• ¾ cup frozen peas, thawed
• 1 tablespoon gluten-free soy sauce (tamari)

Recipe Instructions

Step 1

Bring 3 cups water, onions, garlic, and 2 bouillon cubes to a boil in a large pot. Add lentils, squash, carrots, white potatoes, and sweet potatoes. If the majority of food is not covered in water, add more water and the corresponding amount of bouillon. Bring to a boil.

Step 2

Lower heat and simmer until potatoes are soft, about 20 minutes. Add celery and simmer for 5 minutes. Add watercress, peas, dill, and soy sauce. Mash some of the potatoes and cook until heated through, 3 to 5 minutes