Eating well does not have to be complicated. This simple root vegetable stew is loaded with good-for-you ingredients. The lentils are packed with protein, fiber, and iron, and the carrots are a great source of immune-boosting vitamin A. While white potatoes can get a bad rap these days for being carb heavy, they are a low-calorie food full of vitamin C, potassium, fiber, and resistant starch, which helps lower blood sugar levels and reduce appetite.
1 tablespoon olive oil
1 medium onion, chopped
2 large carrots, chopped
2 potatoes, chopped
1 cup dry green or brown lentils
3 cups vegetables broth (or water)
1 tablespoon apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon fresh thyme*
1 tablespoon fresh rosemary*
1 teaspoon sea salt
1/2 bunch kale, ribs removed and chopped finely
1/2 teaspoon pepper
Heat olive oil in a soup pot over medium heat. Add onion and carrots and sauté until softened, about 5-7 minutes. Next, add potatoes, lentils, broth, cider, paprika, garlic powder, thyme, rosemary, and a good pinch of salt. Stir everything together and bring to a boil. Once the soup is boiling, reduce heat to medium-low and simmer, covered, for 30 minutes. Stir occasionally. Add kale and simmer, covered, for 5 more minutes. Season to taste with salt and pepper.
*If you don't have fresh herbs on hand, you can substitute 1 tablespoon of dried Herbs de Provence in place of the fresh rosemary and thyme.
© 2019 Suzanne Boothby. Used with permission.