Wednesday, May 22, 2013

Simple, Hearty Lentil Stew

If you would have asked me 1 year ago that I would be eating lentils about 3-4 times a week, I would have laughed in your face!  Since having the worst IBS of my life this past year, I have been leaning more towards a vegan type diet (I say lean because I can't give up my chicken and fish).  Lentils can basically be substituted for ground beef in many recipes.  It is also way healthier than ground beef, since it has no saturated fats (or traces of antibiotics).  It is also contains high fiber and protein!
This recipe I got from Epicure Selections.  It was simple and fast, made from scratch as part of an eat clean diet!


  • 3 Tbsp (45 ml) olive oil
  • 1 large onion, diced
  • 2-3 minced garlic
  • 4 medium carrots, sliced
  • 1 cup (250 ml) diced celery
  • 1 — 19 oz (540 ml) can diced tomatoes
  • 4 cups (1 L) prepared Vegetable Bouillon
  • 1 — 19 oz (540 ml) can lentils, drained and rinsed
  • 1 Tbsp (15 ml) 3 Onion Seasoning (Epicure Selections)


1. Combined all ingredients in a Multi-Purpose Pot.
2. Simmer for 25 minutes. Season to taste with Sea Salt and Pepper.

Per Serving : Calories 160, Fat 5 g (Saturated 0.5 g, Trans 5 g), Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 21 g (Fibre 8 g, Sugars 6 g), Protein 6 g.

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