Chunky stews are a favourite of Nick and mine, and this week we were in the mood for Italian flavours. This super easy stew is simply cutting up all the ingredients and then letting it simmer to incorporate the flavours. A few simple herbs add to the flavour and all the different vegetables pack a punch of nutrients and health benefits. Enjoy it with fresh sourdough, quinoa or even sheep/goat yogurt which acts as sour cream, and have a hearty delicious feast!
Tomatoes are packed full of health benefits, very low in calories and packed full of Vitamin C, beta-cartotene and fiber. Vitamin C keep the immune system healthy as well as works as an antioxidant, decreasing the chance of chronic diseases. Cherry tomatoes are loaded with insoluble fiber, which supports a regular and healthy bowel system, keeping the digestive tract in tip top conditions. Tomatoes are actually more beneficial when cooked so this stew is the perfect way to get a good dose of these beauties in.
Italian Tomato Lentil Stew
1 can whole tomatoes
1 can crushed tomatoes
1 cup tomato juice
1 cup vegetable stock
1 can brown lentils
12 button mushrooms
1 yellow onion
2 carrots
3 bunches spinach
10 fresh basil leaves
2 TBS olive oil
1 TBS garlic
1 TBS dried parsley
1 tsp dried oregano
1. Dice and cut up the mushrooms, onion, carrots, spinach and basil into small pieces
2. In a large pot combine everything together (drain the lentils first)
3. Bring everything to boil
4. Turn to low med and leave to simmer for 1 hr, stir a couple of times. In the last 10 - 15 mins leave the lid off so it can thicken up
5. Serve hot with fresh buttered crusty bread!
2. In a large pot combine everything together (drain the lentils first)
3. Bring everything to boil
4. Turn to low med and leave to simmer for 1 hr, stir a couple of times. In the last 10 - 15 mins leave the lid off so it can thicken up
5. Serve hot with fresh buttered crusty bread!
