When fall hits I get the itch to start making soups and stews. I’ve been thrown for a twist this season though cause many of my faves have tomatoes, potatoes, or original broths (which by the way most of them contain soy and sugar). So today I needed to put my thinking cap on. I was craving something super hearty and feel like after the first week of school an immune boost wouldn’t hurt either. So here we have my Healing Lentil Turmeric Stew, and my oh my was it incredible.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
- 1 box of broth (I use organic bone broth because it was one of the few I can find without sugar and soy)
- 1 white onion
- 2 carrots
- 2 sticks of celery
- 1/2 can white beans
- 1 cups of dry red lentils
- 5 leaves of fresh basil
- 2 sprigs of fresh cilantro
- 1.5 Tbs of tumeric
- 2 tsp of sea salt ( I only added this because my broth has no sodium, make sure you taste your broth before adding)
- 2 Tbs olive oil
- 3 cloves of garlic
- one small chunk of ginger (size of a small plum)
- Chop your onion, crush your garlic and add your Olive Oil, let it heat up on a medium heat.
- Chop your carrots and celery and add to pot. Let them cook until tender, 5-7 mins
- Add broth and bring to boil
- Mix in the turmeric and let simmer 5 mins
- Chop the basil and cilantro and grate in your chunk of ginger, add to stew
- Add in the lentils, lets simmer 5-7 mins
- Add the beans and salt if necessary.
- Let simmer until lentil and carrots are cooked and tender.