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1 onion, diced
2 tbs minced garlic
2 tablespoons olive oil
1.5 cup diced carrots
1.5 cups diced parsnips
2 red/orange/yellow peppers, diced
1 1/2 Himalayan salt
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons curry powder
1 teaspoon turmeric
1/2 teaspoon allspice
1 bay leaf
3 tablespoons tomato paste
1 can (15 oz) organic diced tomatoes (bpa free)
4 cups broth
1 cup water
1 ¼ cup small green lentils


Saute onion and garlic in deep pot (dutch oven) with 2 tablespoons oil until translucent.

Add the veggies, spices and salt. Saute 4-5 more minutes. Add the tomato paste and brown. Add the tomatoes and their juices, stock and water, scraping up any browned bits. Add the lentils, stir and cover. Bring to a simmer and cover, simmering on low for 25-35 minutes or until stew is thick and veggies are soft. Serve topped with avocado.

This recipe makes approximately 8 servings. Each serving contains 188 calories, 1.3g fat, 12.8g fiber, 7.7g sugar, 12g protein.

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