This healthy lentil stew or soup recipe is gluten-free, anti-inflammatory and packed with super foods!
Ingredients
1 large stalk(s)
Celery
1 large
Carrots
1/2 medium
Yellow onion
1/2 tbsp
Extra virgin olive oil
3 clove(s)
Garlic
1 piece, 1/2-inch
Ginger root
1 small potato
Sweet potato
1 cup
Brown lentils, raw
(green, brown, or french lentils are preferred, red lentils break down faster and turn to mush.)
1 tbsp
Turmeric, powder
6 cup
Bone broth, Organic
1 cup pieces
Beet greens
2 large
Egg
Instructions
Dice celery, onion, and carrot and saute in a large soup pot with olive oil add salt and pepper, cook until soft. Grate in garlic and ginger.
Add sweet potatoes and cook until they start to brown. Add lentils, turmeric, and broth and bring to a simmer.
Chop your greens and toss into soup. Let soup simmer on low until lentils are cooked, about 15 minutes.
Bring another pot of water to a simmer for the poached egg. Crack an egg into a small bowl, create a whirl inside the water and slide the egg gently into the simmering water (not boiling).
Serve up the stew and top with a poached egg!
Notes:
Nutritional Highlights:
Vegetables provide key vitamins and minerals important for good health and maintenance of the body!
Turmeric is a great anti-inflammatory and antioxidant
Eggs are a great source of protein and contain important B vitamins!
