Gut-Friendly Lentil and Vegetable Stew
A hearty and wholesome lentil and vegetable stew packed with fiber-rich ingredients and gut-friendly fermented foods, perfect for a nourishing meal.
20 min
Prep
55 min
Cook
4
Serves
350
Calories
Macros · per serving
15g protein
60g carbs
8g fat
Ingredients
For 4 servings
- 1 cup green lentils
- 2 tablespoon olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 clove garlic
- 1 can canned tomatoes
- 4 cup vegetable broth
- 1 potato
- 2 cup kale
- 1 cup sauerkraut
- 1 bay leaf
- salt — to taste
- black pepper — to taste
- 2 tablespoon lemon juice
Instructions
- 1
Rinse the green lentils under cold water and set aside.
- 2
In a large pot, heat olive oil over medium heat.
- 3
Dice the onion, carrots, and celery. Mince the garlic.
- 4
Add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- 5
Add the minced garlic and sauté for an additional 1 minute until fragrant.
- 6
Stir in the canned tomatoes, vegetable broth, and bay leaf.
- 7
Peel and dice the potato, then add it to the pot.
- 8
Add the rinsed lentils and bring the mixture to a boil.
- 9
Reduce to a simmer, cover, and cook for 30 minutes, stirring occasionally.
- 10
Chop the kale and add it to the pot, cooking for an additional 10 minutes.
- 11
Stir in the sauerkraut and cook for 5 more minutes.
- 12
Remove the bay leaf, and season with salt, black pepper, and lemon juice to taste.
- 13
Serve hot, enjoy your gut-friendly stew.
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