Happy 2020! We’re kicking off the new year with a hearty, comforting stew that is perfect for meal prepping. Packed with fiber and protein -super satiating.
I apologize for the less than perfect images but I wasn’t expecting to love this stew as much as my entire family did and the weather has been less than desirable, cloudy and rainy, for a proper shoot. Regardless, ugly food that tastes great… I’m in for it.
Ingredients:
1 cups of mung beans
1 cup of green lentils
6 cups of veggie broth
2-3 cups of water (as needed)
6 cloves of garlic, minced
1 small yellow onion – chopped
1 can of full fat coconut milk
4 tbl of tomato paste
Olive oil
Salt
Pepper
2 cups of frozen spinach
Method:
Into a larger Dutch oven, over medium heat, add your broth, mung beans and lentils. Cook uncovered for 40 minutes total. Every 10-12 minutes check and add water as needed. I added about 3 cups additionally. I wanted the soup to be more stew-like so closer to the end of cooking, I added less water.
While that’s cooking, add a drizzle of olive oil to a sauté pan and heat oven medium flame. Once hot add your onion and cook 4-6 minutes. Once golden, add your garlic and cook 2 additional minutes. Once done, turn off and add to your soup mixture once its done cooking (40 minutes).
After the 40 minutes, add your onions/garlic, coconut milk, paste and give that a good stir. Once the paste is blended well – add your frozen spinach and stir. I allowed that to cook for about 10 minutes. Taste and add salt/pepper. Serve immediately and leftovers can be stored in the fridge for up to 4 days. Freezing is also an option.
We served over brown rice with crusty bread accompaniment. It is the perfect hearty meal. It’s been on repeat as lunch and dinner for days here… cannot get enough.
Enjoy!
— Knead to Cook
