Lentil Stew

(Yields 8 servings; 218 kcal, 35.3g carb, 4g fat, 11.2 g protein per serving)

Ingredients

• 1 1/2 cup lentils, any color
• 1 red or yellow pepper cut into 1-in cubes
• 2 medium russet potatoes, cubed
• 2 unpeeled carrots, cut in 1/3-in pieces
• 2 stalks celery, chopped into 1-in pieces
• 1 small yellow onion
• 1/4 cup soy sauce (coconut aminos for GF)
• 6 cups water
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbs olive oil
• 1 tsp ground ginger
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste

Directions

1. Combine lentils, bell pepper, potatoes, carrots, celery, onion, soy sauce, and water in a large pot. Cover and bring to a boil, then reduce to a simmer for 45 minutes.
2. Warm olive oil in a small saucepan over medium heat, 1 to 2 minutes. Remove from heat and stir in ginger, turmeric, and cinnamon.
3. Once stew is done cooking, add spiced oil. Season with salt and pepper. Serve with fresh baked bread or cornbread.