lentilstew

 

Today I want to share with you one of nature’s best kept secrets for balancing blood sugar, supporting weight loss, improving digestive health, and boosting immunity.
What is it, you ask?
It’s the lentil!
For thousands of years, lentils have been a staple of Middle Eastern and Indian diets. Here in the U.S., the lentil is often a go-to food for vegans and vegetarians because of its high protein content. Just one cup of lentils has the protein equivalent of three eggs! Impressive for a little legume, right?
I’m loving lentils right now for their digestive and immune boosting qualities. There are 15 grams of fiber in a cup of cooked lentils (bye-bye constipation) and lentils are a terrific source of zinc, a nutrient that’s important for supporting immunity!
So while we’re in the midst of cold and flu season, why not whip of a batch of lentils to support your health. Here’s a recipe to get you started.
LENTIL STEW
(Makes 2-3 servings)
Ingredients:
1 tablespoon extra-virgin olive oil
1⁄4 yellow onion, finely diced
1 carrot, chopped
1 parsnip, chopped
1 bay leaf
4 cups broth (chicken or vegetable) OR water
1⁄2 cup lentils, rinsed
1⁄2 teaspoon sea salt
Instructions:
  • Place a large pot over medium-low heat. Add olive oil and onion. Sauté until tender (approximately 4 or 5 minutes).
  • Add carrot, parsnip, and bay leaf. Cook for 15 minutes, stirring occasionally, until onion is a deep brown color and carrots begin to soften.
  • Add 1⁄4 cup broth and scrape browned bits from the bottom of the pot. Add remaining broth and bring to a simmer.
  • Stir in lentils and cook for an additional 30 to 40 minutes until soft. Season with sea salt to taste.
Note – This soup can be enjoyed as is or blended if you like a thicker consistency. 
Lentil Stew for Digestive & Immune Support
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