Vegan Chorizo and Lentil Stew. Gluten Free.

 

Vegan Chorizo and Lentil Stew. Gluten Free.
Vegan Chorizo and Lentil Stew. Gluten Free.

So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas.  Wow!  We got about 28 inches or so… after 10 inches what do the specifics really matter?  Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long.  This chasing Friday’s massive closet and drawer clean out of two bedrooms.  I hate to seriously share how many bags we donated to the local thrift store.  My bedroom was completed by 8pm Saturday night.  Sunday the snow had ended and I took to the kitchen to cook all day -post run.

This recipe is a fun take-off on a sausage and lentil stew.  Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.

Ingredients:

Olive oil
One large onion, diced
4 carrots, diced
3 celery, diced
8 ounces of black lentils
1 package of vegan chorizo (from Trader Joe’s) – skin removed and crumbled
28 ounce can of crushed tomatoes (I used organic, fire roasted)
6 cups of low sodium vegetable broth
Salt and pepper

Directions:

In a large pot or Dutch oven, heat a few teaspoons of oil over medium heat.  Add your onions, carrots and celery.  Stir and cook for 6-8 minutes until the veggies are softened.  Add your chorizo into the mixture and crumble with your spatula.  Cook for about 4 minutes.  Then add tomatoes and broth with the lentils.  Give it a good stir and bring to a boil.  Once boiling, turn the heat down and add a pinch of salt and pepper and cover. Simmer for at least an hour to allow the lentils to absorb the broth.  Adjust seasonings according to your preference.

I topped with a bit of dried parsley or fresh if you have it.  Serve with your favorite bread or crackers or atop rice.
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Bon Apetit!

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fitness_update

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Well after painting for 8 hours straight on Saturday – I was heading out to get my run on for sure. I opted to run in the daylight, which I’ll be doing for the next few weeks to avoid black ice.  I took it nice and slow (however my heart rate was struggling with knee deep snow in bad areas).  It did change my perspective a bit on the white stuff.  I ran and got to see kids and dogs playing – laughing and having fun.  I had one guy offer me a snowmobile ride on a road I was running on, 4 people offered me shovels to help them clean out and 5 people give me thumbs up.  I loved it!  A bit of a different dynamic than running at 4a in the dark and not seeing a soul.  Ha.  I enjoyed the journey despite how hard it was navigating.

Recap for two days this week:

Sunday:  11.46 miles (9 solo and the remaining with my husband who I met up with when I was heading home.)
Monday:  9 treadmill miles (fastest run for me since heart rate training), weights and core

That’s a wrap from here.  Happy Monday!
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— Knead to Cook

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11 Comments

  1. How spicy did this turn out? Usually that chorizo is pretty spicy, wondering/hoping if with the lentils and tomatoes, it lessens the bite.

  2. I have been in “clean out” mode lately. Trying to live with a “less is more” approach and simply declutter. It’s been fun and motivating to watch you progress through your heart rate training.

    1. Angela, I have a family of 5 and all my recipes accommodate them and some leftovers depending on serving size. I would say 6-8 servings.

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