Thrifty Thursday-Lentil Veggie Stew

Tune in every Thursday for tips or recipes about healthy and tasty eating on a budget. This week is a hearty and healthy lentil stew. Big batches of soups and stews are also major time savers. Freeze the leftovers for future lunches, you can even double the recipe. This simple stew is rich with flavor, fiber, antioxidants, and works for just about every diet imaginable. 

Lentil Veggie Stew

2 tbsp coconut oil or ghee
1 bunch spring onions, chopped 
2 fennel bulbs, chopped
stems from the kale, chopped
4 purple carrots, chopped 
1 medium celeriac root, peeled, chopped 
1 medium rutabaga, peeled, chopped 
1 cup red lentils, rinsed 
1/2 cup brown lentils
1 tsp dried basil
1 tsp dried rosemary
2 tsp dried thyme
9 cups veggie broth 
1 large bunch kale, leaves coarsely chopped 
Himalayan or sea sat and pepper, to taste

optional: fresh parsley, chopped as a topping

Directions: Heat oil in large pot over medium heat. Add onion, fennel, kale stems, carrots, celeriac. Sprinkle with salt and pepper and sauté until beginning to soften and brown, about 10 minutes. Stir in lentils and dried herbs.  Add broth and kale. Bring to boil, stirring to incorporate kale. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally. Add more broth to thin, if desired. Season with salt and pepper.

enjoy!