Smoky Lentil and Potato Stew
As our metabolism starts to slow in our forties, hormone-healthy plant proteins like lentils can help to keep us feeling balanced and energetic.
Ingredients
1 medium potato, diced
½ cup / 100g lentils, ready to eat
1 cup / 250ml vegetable stock
½ cup / 100g tomatoes, chopped
½ cup / 75g bell peppers, diced
½ cup / 75g spinach, washed and drained
1 small onion, chopped
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp dried thyme
Salt and freshly ground pepper, to taste
Optional: yoghurt, sprigs of fresh thyme or rosemary
Directions
Heat the olive oil in a deep pan over medium heat and sauté the onion and garlic until soft.
Add the bell peppers, smoked paprika, cumin and thyme and stir well. Cook for 2-3 minutes.
Stir in the chopped tomatoes, diced potatoes and vegetable stock. Cover and cook on a low heat for 10 minutes.
Add the lentils and simmer for a further 10-15 minutes until the potatoes are cooked through.
Right before serving, add the spinach and fold gently into the mixture until fully wilted.
Serve piping hot, topped with fresh herbs and a little yoghurt if you want to cool down the smoky spices.
