Red Lentil And Vegetable Stew Meal Prep

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 teaspoon red pepper flakes
• 1 cup dried red lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh cilantro

Method

1. 1

   Heat olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
2. 2

   Stir in the garlic, ginger, cumin, turmeric, coriander, and red pepper flakes, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
3. 3

   Add the red lentils, diced tomatoes, and vegetable broth, and stir to combine. Increase heat and bring to a boil.

4. 4

   Reduce heat to low, cover, and simmer until the lentils are tender and the stew has thickened, stirring occasionally, about 25 minutes.

   25:00 · Simmer stew
5. 5

   Stir in the kale, salt, and black pepper, and cook until the kale is wilted, about 3 minutes.

   3:00 · Wilt kale
6. 6

   Remove from heat and stir in the lemon juice and cilantro. Taste and adjust seasoning as needed.

7. 7

   Divide the stew evenly among 6 meal prep containers and let cool to room temperature before covering.

8. 8

   Refrigerate for up to 5 days or freeze for up to 3 months; reheat portions in the microwave until hot before serving.