Vegetarian Leek Lentil Stew

We aren’t officially vegetarian, but I (Rachel) am moving more and more that way.  While I may not be ready to officially boycott ethically-raised, free-range, local organic chicken, it’s expensive and definitely not an every day item.

Enter: lentils.

Before you laugh, check out the nutritional profile of lentils here.  Lentils are one of my new favourite foods to cook with.  Filled with protein, fibre, potassium, folate, iron, and manganese, they are a fantastic stable to have in your kitchen (especially you iron-deficient ladies out there… and breastfeeding mamas).

I made this stew yesterday in the slow cooker and by 5pm the house smelled heavenly.  Go. Make. This. Now.

Leek Lentil Stew (Rachel’s adapted version) 

2 c red or green lentils

4 c vegetable broth

2 cans coconut milk

2 leeks, thinly sliced

1 red or yellow onion, sliced

1 sweet potato, cubed

1/2 large head black kale, shredded

2 tsp turmeric

2 cloves garlic

several sprigs of fresh thyme

salt and pepper to taste

So easy.  Put everything in your slow cooker and leave on low for 7-8 hours or high for 4-5 hours.  This makes a LOT so I just put some in my freezer, but you could take it for lunch the next day (sooo much better than your colleague’s PB&J).  Whip up some 15 minute dinner rolls and a fresh garden salad and your friends and family will be drooling.

YOUR’E WELCOME 🙂

Rach

PS. I concur. this recipe rocks! Chris